Diane sauce is typically a creamy, light brown, or beige color. It is a rich, pan-reduction sauce made with cream, onions, mustard, Worcestershire sauce (optional) and brandy. The color can vary from a pale cream color to a deeper, reddish-brown if more tomato paste or Worcestershire sauce is added.
A traditional Diane sauce DOES NOT rely on Worcestershire sauce for a kick, a classic recipe can be made without it by relying on the depth of brandy, mustard and pan juices.
Ingredients
- 2 tbsp unsalted butter
- 1/2 small onion, very finely diced
- 100g button mushrooms, sliced thinly
- 2 cloves garlic, crushed or minced
- 50ml brandy or cognac
- 1 tsp Dijon mustard or French mustard
- 200ml rich beef stock
- 100ml heavy/double cream
- 1 tbsp fresh herbs, chopped
- 1 tsp lemon juice
- salt and black pepper to taste
Method
- Melt the butter in a pan (preferably the one used to cook your steaks) over medium heat.
- Add the finely diced onion and mushrooms.
- Sauté until they are softened and lightly browned.
- Add the garlic and cook for another minute until fragrant.
- Pour in the brandy. and simmer until the liquid is reduced by half.
- Stir in the mustard and beef stock.
- Turn up the heat and reduce the sauce allowing it to thicken slightly.
- Lower the heat and stir in the cream.
- Simmer gently for 2–3 minutes until the sauce coats the back of a spoon.
- Remove from heat and stir in the lemon juice and fresh herbs.
- Season with salt and pepper to taste.
Mustard Options
Mustard options range from mild, tangy, yellow to pungent, complex Dijon, coarse whole grain, and sweet honey mustard. Specialized varieties include French, spicy brown, hot English, German and beer-infused options.