This easy Diane Sauce - made using butter, Dijon mustard, Worcestershire sauce, cream, brandy and mushrooms can be made in just 15 minutes. And with my easy steak sauce recipe hack below - steak night just levelled up!
With young kids myself, I like to prepare the Diane sauce earlier in the day, the day before or even during Sunday Prep! It means I have one less thing to worry about when cooking and serving dinner!
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Check out my Steak Sauce Hack below for my cheat way of maximising flavour, whilst minimising time and pressure!
Steak Sauce Hack
Most recipes will typically suggest you make the Diane Sauce in the steak pan juices whilst your steak is resting. This method can put pressure on you to make the sauce in the timeframe that the steak rests, which usually only needs to be 5-10 minutes. So I'm going to teach you how to buck the trend without compromising flavour!
Make your sauce in advance! It can be stored in the fridge for 4-5 days.
Simply add your pre-made sauce to the pan after you’ve cooked the steaks and de-glaze the pan with the sauce itself.
You get all the flavours from the steak, without the time restriction and pressure of making the sauce whilst the steaks are resting – win win!
Just look at the colour change in the sauce below!
Ingredients for Diane Sauce
- Salted Butter
- Dijon Mustard
- Shallot: brown or red onion can be used also.
- Cream/Milk: Use double (heavy) cream instead of single cream and using whole milk allows for suitable liquid reduction during cooking.
- Mushrooms: essential for UK version of Diane Sauce, but you can omit them if preferred.
- Garlic: or 1 teaspoon garlic paste.
- Brandy: if you don’t use alcohol, you can add an extra tablespoon of Worcestershire sauce.
- Fresh Parsley (optional)
How To Make Diane Sauce with Mushrooms
Finely chop shallots (onion), garlic and parsley and slice mushrooms. Melt butter in a pan and soften chopped shallot and sliced mushrooms - cook for 5 minutes.
Pour in brandy and set it alight (using a match or BBQ lighter etc. just be careful of your eyebrows)! Add chopped garlic and fry for 1 minute.
Stir through Worcestershire sauce and dijon mustard. Add double (heavy) cream, whole milk, pinch black pepper - simmer for 5 minutes. You can reduce the sauce as much as you like to achieve the consistency you want.
Finally, switch off the heat and add finely chopped parsley.
Add to steak pan - after you've cooked your steak to reduce a little further and soak up all those steak juices! Pour liberally over your steak of choice!
Storage and Reheating
Storage: Diane sauce can be stored in the fridge for up to 4-5 days.
Reheating: add the sauce to a pan on the hob and heat gently until piping hot throughout.
Ideally, as mentioned above, make ahead of time and add to pan with steak juices after you've cooked your steak. The perfect make-ahead-of-time steak sauce!
You shouldn't need to add anything, as the milk ensures you have scope for further reduction. But add a little extra cream to loosen if necessary as the sauce does thicken slightly as it cools.
Other Steak Sauces You Might Like
And if you want a few pointers on How To Cook Steak, then I've got you covered for that too!
Diane Sauce (15 Minute Recipe)
Ingredients
- 20 g salted butter
- 1 shallot finely chopped
- 2 cloves garlic finely chopped
- 100 g chestnut mushrooms finely sliced
- 50 ml brandy
- 1 tablespoon worcestershire sauce
- 1 teaspoon dijon mustard
- 100 ml double cream
- 100 ml whole milk
- handful fresh parsley
- pinch black pepper
Instructions
- Melt 20 g salted butter in pan then add 1 shallot (finely chopped) and 100 g chestnut mushrooms (sliced), cook until softened - 5 minutes
- Pour in 50 ml brandy and set it alight (using a match or BBQ lighter etc. just be careful of your eyebrows!) - see Note 1
- Add 2 cloves garlic (finely chopped) and fry for 1 minute
- Stir through 1 tablespoon worcestershire sauce and 1 teaspoon dijon mustard
- Add 100 ml double cream, 100 ml whole milk, pinch black pepper - simmer for 5 minutes
- Finally, switch off the heat and add handful fresh parsley (finely chopped) just before serving
- Pour liberally over your steak of choice!
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