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
