Transform any steak into a restaurant-quality dish with this simple Diane Sauce recipe. Rich, creamy, and packed with flavor, it’s a classic for a reason.
Diane Sauce
Diane sauce is a classic French sauce that is often served with grilled or pan-seared meats such as steak or venison. It is a creamy, tangy sauce that is made from a base of cream, butter, shallots, and beef stock, with the addition of Worcestershire sauce, Dijon mustard, and sometimes brandy or cognac.
To make Diane sauce, finely chopped shallots are first sautéed in butter until they are soft and fragrant. Then, beef stock is added to the pan and simmered until it has reduced by half. Next, Worcestershire sauce and Dijon mustard are stirred in, giving the sauce its signature tangy flavor. Cream is then added to the pan, along with a splash of brandy or cognac, if desired. The sauce is then simmered until it has thickened to a creamy consistency.
Diane sauce is typically served with grilled or pan-seared meats such as steak, venison, or pork. It can also be used as a dipping sauce for fries or vegetables, or as a topping for potatoes or rice. The tangy flavor of the sauce makes it a perfect complement to rich, savory meats, and the creaminess of the sauce adds a luxurious texture to any dish.
Diane sauce is a versatile and delicious sauce that is easy to make and adds a touch of elegance to any meal. It is a perfect choice for those who love classic French cuisine, and it is sure to impress your guests at your next dinner party.
What is Diane sauce made of?
Diane sauce is a classic French sauce that is often served with steak or other grilled meats. The sauce is made from a base of butter, shallots, and mushrooms, and typically includes the following ingredients:
- Red wine: The sauce usually includes red wine, which is added to the pan to deglaze and create a rich flavor.
- Beef broth: Beef broth is added to the pan to create a sauce base and add depth of flavor.
- Worcestershire sauce: This tangy sauce is added to the pan to add a slightly sweet and sour flavor.
- Dijon mustard: Dijon mustard is added to the pan to create a slightly pungent flavor and to help thicken the sauce.
- Heavy cream: Heavy cream is added at the end of cooking to create a rich and creamy texture.
The sauce is typically seasoned with salt, pepper, and fresh herbs, such as thyme or parsley, and finished with a squeeze of lemon juice. The final result is a rich and flavorful sauce that pairs perfectly with grilled or pan-seared meats.
Why is it called Diane sauce?
Suggests that the sauce was named after Diana, the Roman goddess of the hunt. It is said that the sauce was traditionally served with game meats such as venison or wild boar, which were commonly hunted by the goddess Diana.
Another theory suggests that the sauce was named after Diane de Poitiers, a French noblewoman who was a mistress of King Henry II in the 16th century. According to this theory, Diane de Poitiers was known for her love of game meats and was said to have created the sauce herself.
Regardless of its origins, Diane sauce has become a classic French sauce that is often served with steak and other grilled meats. Its rich and savory flavor is a perfect complement to the bold flavors of grilled meats, making it a popular choice in many French restaurants and home kitchens.
Best Diane Sauce Recipe
Servings: 10 Preparation: 10 minutes Cooking time: 15 minutes Calories: 180 Fat: 18g
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 cup chopped shallots
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1/4 cup brandy
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a saucepan over medium heat.
- Add the minced garlic and chopped shallots and cook until they are soft and fragrant, about 2-3 minutes.
- Pour in the beef broth and bring to a simmer.
- Add the heavy cream, Dijon mustard, Worcestershire sauce, and brandy, and stir to combine.
- Season the sauce with salt and black pepper to taste.
- Simmer the sauce for a few minutes, stirring occasionally, until it has thickened to your desired consistency.
Nutrition:
Calories: 180
Fat: 18g
Carbohydrates: 2g
Protein: 2g
Sodium: 300mg
Cholesterol: 30mg
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Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 cup chopped shallots
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1/4 cup brandy
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a saucepan over medium heat.
- Add the minced garlic and chopped shallots and cook until they are soft and fragrant, about 2-3 minutes.
- Pour in the beef broth and bring to a simmer.
- Add the heavy cream, Dijon mustard, Worcestershire sauce, and brandy, and stir to combine.
- Season the sauce with salt and black pepper to taste.
- Simmer the sauce for a few minutes, stirring occasionally, until it has thickened to your desired consistency.
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