Classic Diane Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 tbsp butter

1 tbsp olive oil

1 shallot, finely minced

2 cloves garlic, minced

1/4 cup brandy or cognac (optional but traditional)

1/2 cup beef stock (or chicken stock for poultry)

1/4 cup heavy cream

1 tsp Dijon mustard

1 tsp Worcestershire sauce

Salt and black pepper, to taste

1 tbsp chopped fresh parsley (optional garnish)

 

Instructions:

1. Sauté aromatics:
In a skillet over medium heat, melt butter with olive oil. Add minced shallot and cook until softened (2–3 minutes). Stir in garlic and cook for another 30 seconds.

2. Deglaze:
Carefully add the brandy (if using). Let it bubble for 30 seconds to burn off the alcohol. Scrape the bottom of the pan to release any browned bits.

3. Simmer the base:
Stir in the beef stock, Dijon mustard, and Worcestershire sauce. Let it simmer for 3–5 minutes until slightly reduced.

4. Finish with cream:
Reduce heat to low and stir in the heavy cream. Simmer gently until thickened to your liking. Season with salt and pepper to taste.

5. Serve:
Spoon over cooked steak, chicken, or mushrooms. Garnish with fresh parsley if desired.