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Classic Diane Sauce

A rich, creamy, and savory steak sauce featuring mushrooms, brandy, Dijon mustard, and Worcestershire sauce, perfect for beef.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 sauce portions
Course: Condiment, Sauce
Cuisine: French, Steakhouse
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Classic Diane Sauce
  • 1 tbsp Butter
  • 1 tbsp Olive Oil
  • 1 Shallot finely minced
  • 2 cloves Garlic minced
  • 0.5 cup Mushrooms sliced (cremini or button)
  • 2 tsp Dijon Mustard
  • 1 tbsp Worcestershire Sauce
  • 0.25 cup Brandy or Cognac
  • 0.5 cup Beef Stock
  • 0.5 cup Heavy Cream
  • Salt & Pepper to taste

Equipment

  • Saucepan or large skillet
  • Whisk

Method
 

  1. Sauté Aromatics: Melt butter and oil in a pan (with reserved meat drippings). Sauté shallot for 2-3 minutes, scraping up *fond*. Add garlic and cook for 1 minute.
  2. Cook Mushrooms: Add sliced mushrooms and cook for 5-7 minutes until browned and tender.
  3. Deglaze: Remove pan from heat. Add brandy/cognac and return to heat for 30 seconds to cook off alcohol, continuing to scrape the bottom.
  4. Reduce: Stir in Dijon mustard and Worcestershire sauce. Add beef stock and simmer for 5 minutes to reduce.
  5. Thicken: Stir in heavy cream. Simmer for another 3-5 minutes until sauce is a rich, heavy, viscous, and glossy consistency. It should be thick and gooey.
  6. Serve: Remove from heat, season with salt and pepper, and serve immediately over steak or other grilled meats.

Notes

For a vegetarian version, substitute vegetable stock and ensure no meat drippings are used. The sauce can be made ahead of time but may need an extra splash of stock or cream when reheating to restore the original consistency.