Why You’ll Love This Recipe
Diane Sauce is a timeless, savory sauce that pairs beautifully with a variety of proteins, particularly steak. The richness of the cream balances perfectly with the bold flavors of Worcestershire sauce, Dijon mustard, and beef stock, creating a sauce that’s both hearty and smooth. The addition of shallots and garlic adds depth and complexity to the sauce, while the option to use steak drippings gives it a wonderful richness. Best of all, this sauce comes together in just 10 minutes, making it perfect for weeknight meals or special occasions alike!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 tbsp (15g) unsalted butter
- ½ tbsp sunflower oil (or use steak drippings if available)
- 2 shallots, finely chopped
- ¼ tsp salt
- ¼ tsp black pepper
- 1 garlic clove, minced
- 180 ml (¾ cup) beef stock (or water + 2 beef stock cubes)
- 1 tsp Worcestershire sauce (check that it’s suitable)
- 2 tsp Dijon mustard
- 120 ml (½ cup) double (heavy) cream
Directions
1. Heat the Pan:
- Add the butter and sunflower oil to a frying pan over medium heat. If you’ve just cooked steak, you can use the leftover steak drippings for extra flavor instead of the butter and oil.
2. Sauté the Aromatics:
- Once the butter has melted, add the chopped shallots, salt, pepper, and minced garlic. Sauté for 2–3 minutes, or until the shallots begin to soften and become fragrant.
3. Add Liquids and Mustard:
- Stir in the beef stock, Worcestershire sauce, and Dijon mustard. Allow the sauce to simmer for 2–3 minutes until slightly thickened.
4. Finish with Cream:
- Reduce the heat to low and stir in the double cream. If your steak has released any resting juices, you can add them to the sauce for added flavor. Let the sauce gently simmer until it’s heated through, then turn off the heat.
5. Serve:
- Spoon the warm Diane sauce over steak or your preferred protein. It pairs wonderfully with grilled or pan-seared meats.
Servings and Timing
- Servings: 4 servings
- Prep time: 2 minutes
- Cook time: 8 minutes
- Total time: 10 minutes
Variations
- For a richer flavor: Use heavy cream instead of double cream for an even richer, more luxurious sauce.
- Spicy kick: Add a pinch of cayenne pepper or a dash of hot sauce to the sauce for an extra spicy twist.
- For a smoky flavor: Stir in a small amount of smoked paprika to add a hint of smokiness to the sauce.
- Make it vegetarian: Use vegetable stock instead of beef stock, and skip the Worcestershire sauce if you’re avoiding anchovies for a vegetarian version.
Storage/Reheating
- Storage: Store leftover sauce in an airtight container in the refrigerator for up to 2 days.
- Reheating: Gently reheat the sauce in a saucepan over low heat, stirring occasionally. You may need to add a little extra cream or broth to bring it back to the right consistency.
FAQs
1. Can I use a different type of alcohol instead of cognac?
Yes! You can substitute the cognac with brandy, white wine, or even a splash of bourbon for a different flavor profile.
2. Can I make this sauce in advance?
While it’s best served fresh, you can make the sauce a few hours ahead of time. Just keep it covered in the refrigerator and reheat it gently before serving.
3. Can I use garlic powder instead of fresh garlic?
Yes, you can use garlic powder, though fresh garlic will give the sauce a more aromatic flavor.
4. Can I add mushrooms to this sauce?
Absolutely! Mushrooms pair wonderfully with Diane sauce. Simply sauté sliced mushrooms along with the shallots for a delicious addition.
5. Can I use this sauce for chicken?
Yes, this sauce works great with chicken as well! It’s versatile and adds a rich, savory flavor to any protein.
6. How do I know when the sauce is thick enough?
The sauce should coat the back of a spoon and have a smooth, creamy consistency. If it’s too thin, let it simmer a bit longer to reduce.
7. Can I make this sauce without cream?
If you prefer a lighter version, you can skip the cream, though the sauce will be thinner and less rich. You can substitute with milk or use a thickening agent like cornstarch if necessary.
8. Can I make this sauce for a large crowd?
Yes, you can easily double or triple the recipe depending on the number of servings you need. Just ensure to adjust the cooking time accordingly.
9. Can I add herbs to this sauce?
Yes, you can add fresh herbs like thyme, rosemary, or parsley for an added burst of flavor. Just be sure to remove the stems before serving.
10. What’s the best steak to serve with this sauce?
This sauce pairs well with ribeye, filet mignon, or strip steaks. It also goes nicely with grilled lamb chops or pan-seared chicken breasts.
Conclusion
Diane Sauce is the ultimate steak companion, offering a rich and creamy texture with bold, savory flavors. With just a few simple ingredients, this sauce transforms a regular meal into something truly special. Perfect for steak lovers, this sauce is quick to make and adds a touch of elegance to any dinner. Whether you’re cooking for a special occasion or a casual night in, this Diane Sauce will make your protein shine.
Diane Sauce
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
Description
Diane Sauce is a rich, savory sauce that pairs beautifully with steak or other proteins, made with shallots, garlic, Worcestershire sauce, Dijon mustard, and creamy double cream.
Ingredients
1 tbsp (15g) unsalted butter
½ tbsp sunflower oil (or use steak drippings if available)
2 shallots, finely chopped
¼ tsp salt
¼ tsp black pepper
1 garlic clove, minced
180 ml (¾ cup) beef stock (or water + 2 beef stock cubes)
1 tsp Worcestershire sauce
2 tsp Dijon mustard
120 ml (½ cup) double (heavy) cream
Instructions
- Heat butter and sunflower oil in a frying pan over medium heat. Use steak drippings if available for extra flavor.
- Add chopped shallots, salt, pepper, and minced garlic. Sauté for 2–3 minutes until fragrant.
- Stir in beef stock, Worcestershire sauce, and Dijon mustard. Simmer for 2–3 minutes until thickened.
- Reduce heat to low and stir in double cream. Optionally add resting juices from steak for added flavor. Simmer gently until heated through.
- Serve the warm Diane sauce over steak or your preferred protein.
Notes
For a richer flavor, use heavy cream instead of double cream.
Add cayenne pepper or hot sauce for a spicy twist.
Smoked paprika can be added for a smoky flavor.
For a vegetarian version, use vegetable stock and skip the Worcestershire sauce.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 180
- Sugar: 2g
- Sodium: 430mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
