Diane Sauce is one of those sauces that evokes vintage restaurant dinners — rich, creamy, with a little flair. Its creamy texture, subtly sharp mustard notes, and hint of cognac make it a perfect partner for a juicy steak (or even roast chicken or mushrooms). In under 10 minutes, you can turn simple meat into something restaurant‑worthy.
What Makes Diane Sauce Special
- Speed & elegance: It’s ready in about 10 minutes, which means you can prepare it while your steak rests.
- Balance of flavors: The tangy punch of Dijon mustard, depth from beef stock, richness from cream, and a flirt of cognac all play their role.
- Classic, retro charm: Diane Sauce has endured over time because of its versatility and indulgent profile.
Many people think flambéing is mandatory when using cognac, but you don’t have to set the pan alight — the alcohol will evaporate naturally when simmered, leaving behind its flavor without overpowering.
Ingredients (serves 4)
- 1 tbsp unsalted butter
- ½ tbsp sunflower oil (or use steak pan drippings if cooking the sauce in the same pan)
- 2 shallots, peeled and finely chopped
- ¼ tsp salt
- ¼ tsp black pepper
- 1 garlic clove, minced
- 2 tbsp cognac
- 180 ml beef stock (or equivalent using stock + water)
- 1 tsp Worcestershire sauce
- 2 tsp Dijon mustard
- 120 ml double (heavy) cream
Instructions (Step‑by‑Step)
- Warm butter and oil
Place butter and sunflower oil in a frying pan over medium heat. Let the butter melt fully without burning. - Sauté aromatics
Add the shallots, salt, pepper, and garlic. Cook for 2–3 minutes, stirring, until the shallots begin to soften but haven’t browned. - Add cognac & bubble
Pour in the cognac and allow it to bubble for about one minute. The alcohol will reduce, leaving its flavor behind. - Add stock, Worcestershire, mustard
Stir in the beef stock, Worcestershire sauce, and Dijon mustard. Let it cook for 2–3 more minutes until the mixture begins to thicken slightly. - Stir in cream (and pan juices)
Add the cream (and any resting juices from the steak, if available). Bring back gently to a simmer, stir through, then remove from heat. - Serve
Spoon the warm sauce over your steak (or meat of choice) immediately.
Tip: If you want a thicker sauce, mix 1 tablespoon cornflour (cornstarch) with 3 tablespoons cold water, then gradually stir that slurry into the bubbling sauce until it reaches your desired consistency.
Variations, Tips & Serving Advice
- Make‑ahead: You can keep the sauce warm while your meat is finishing — just don’t overcook it, or the cream might split.
- No alcohol version: Skip the cognac and add an extra teaspoon or so of Worcestershire sauce for flavor balance.
- Serving options: While Diane Sauce is famed as a steak sauce, don’t be afraid to drizzle it over roast chicken or even sautéed mushrooms for a meat‑free option.
- Salt caution: Stock cubes can already be salty. Taste as you go and adjust salt toward the end to prevent over‑salting.
- Leftovers: If you have leftover sauce, it can be refrigerated and gently reheated. It may thicken — you can loosen it with a splash of stock or cream.
Nutrition (approximate, per serving)
- Calories: 176 kcal
- Carbohydrates: 4 g
- Protein: 1 g
- Fat: 16 g
- Saturated fat: 9 g
- Cholesterol: 49 mg
- Sodium: ~467 mg
- Fiber: 1 g
- Sugar: 1 g
(These are rough estimates and can vary depending on ingredient brands and any modifications you make.)
Final Thoughts
Diane Sauce is proof that a few quality ingredients and minimal technique can elevate a simple steak into a memorable meal. Its creamy, tangy, slightly boozy character makes it a timeless favorite. Whether you stick to the classic or tinker with mushrooms or extra seasoning, it’s a sauce worth mastering.