Diane Sauce (15 Minute Recipe)
This Diane Sauce is one of my favourite ways to make steak night feel a little more special without adding much extra work. Rich, creamy, and packed with flavour from Dijon mustard, Worcestershire sauce, brandy, and mushrooms, it comes together in just 15 minutes. I usually make it ahead of time and simply warm it in the steak pan before serving, making dinner so much less hectic!
Ingredients
- 30 g salted butter
- 1 shallot finely chopped/minced
- 2 cloves garlic finely chopped/minced
- 100 g chestnut mushrooms finely sliced
- 75 ml brandy cognac
- 1 tablespoon worcestershire sauce
- 1 teaspoon dijon mustard
- 100 ml double cream
- 50 ml whole milk or more if you need to thin the sauce
- handful fresh parsley chopped
- pinch black pepper
Instructions
- Melt 30 g salted butter in pan then add 1 shallot (finely chopped) and 100 g chestnut mushrooms (sliced), cook until softened - approx. 5 minutes
- Pour in 75 ml brandy and set it alight (using a match or BBQ lighter etc. just be careful of your eyebrows!)
- 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, 50 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
- Ideally add the pan you've just cooked your steak in, whilst the steak rests, to deglaze the pan and add the steak juices to the Diane sauce then serve with your steak to serve
Notes
Use a good-quality Dijon mustard. Since it's one of the main flavour components, a smooth Dijon provides the best balance of tang and richness.
Slice the mushrooms evenly. Similar-sized pieces cook at the same rate and create a more consistent sauce.
Keep the heat moderate after adding the cream. A gentle simmer helps the sauce thicken smoothly without curdling.
Reduce to your preferred consistency. Simmer a little longer for a thicker, steakhouse-style sauce or remove it from the heat sooner if you prefer a thinner sauce.
Finish in the steak pan if possible. Warming the sauce in the same pan used to cook your steak lets it pick up all the flavorful browned bits, giving it even more depth.
Taste before serving. Worcestershire sauce and different brands of mustard vary in saltiness, so adjust the seasoning at the end if needed.
Flambé safely. If lighting the brandy, remove the pan from the heat first, use a long lighter, and allow the flames to burn out naturally before continuing with the recipe.
Nutrition
Calories: 415kcalCarbohydrates: 10gProtein: 4gFat: 31gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 92mgSodium: 265mgPotassium: 441mgFiber: 1gSugar: 5gVitamin A: 1165IUVitamin C: 3mgCalcium: 98mgIron: 1mg
Tried this recipe?Let us know how it was!