Diane Sauce
Instructions
- 1
Melt butter in a medium saucepan over medium heat.
- 2
Add shallots and cook for 2-3 minutes until softened but not browned.
- 3
Add minced garlic and sauté for another 30 seconds until fragrant.
- 4
Carefully add cognac or brandy (it may flame briefly - this is normal). Let it cook for 1-2 minutes to burn off the alcohol.
- 5
Pour in beef stock and bring to a simmer. Let it reduce by half, about 3-4 minutes.
- 6
Stir in heavy cream, Dijon mustard, and Worcestershire sauce. Mix well to combine.
- 7
Simmer gently for 2-3 minutes until the sauce thickens enough to coat the back of a spoon.
- 8
Remove from heat and stir in fresh parsley. Season with salt and pepper to taste.
- 9
Serve immediately over grilled or pan-seared steaks, pork chops, or chicken.
Chef's Note
"The key to a perfect Diane sauce is to not let it boil once you've added the cream - keep it at a gentle simmer to prevent curdling. For a non-alcoholic version, replace the cognac with an extra 60ml of beef stock and a splash of balsamic vinegar for depth."
