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A sauce boat of rich, creamy Diane sauce, garnished with fresh parsley.
5 from 1 vote

Diane Sauce Recipe

A rich, creamy, savoury mushroom sauce that's perfect for steak and so much more.
Servings: 2 people
Prep Time5 mins
Cook Time10 mins


  • 100 g mushrooms
  • 1 shallot - or small onion
  • 1 clove garlic
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 tbsp Cognac - or other brandy, or smooth whisky
  • 1 tsp Worcestershire sauce
  • 2 tsp Dijon mustard
  • 100 ml double cream
  • 60 ml beef stock - made double strength
  • black pepper and salt
  • chopped parsley - optional


  • Start by preparing the vegetables. Clean and slice the mushrooms. Peel and finely chop the shallot and garlic.
    100 g mushrooms, 1 shallot, 1 clove garlic
  • Put the butter and olive oil in a pan and heat. When the butter has melted, add the mushrooms in one layer and cook until golden brown and slightly reduced.
    1 tbsp butter, 1 tbsp olive oil
  • Add the shallot and stir in, turning the mushrooms. Leave for a minute and then add the garlic. Fry gently until the shallot and garlic are translucent and fragrant .
    1 shallot, 1 clove garlic
  • Add the cognac to the pan and turn up the heat, bringing it to a boil. If you like, you can flambé the sauce, or just simmer for a few minutes to reduce and boil off the alcohol.
    2 tbsp Cognac
  • Add the Worcestershire sauce, mustard and cream. Stir to combine and let simmer for a few minutes.
    1 tsp Worcestershire sauce, 2 tsp Dijon mustard, 100 ml double cream
  • Add the stock. Stir in well, simmering all the time to reduce the sauce. Add the seasoning taste and adjust as needed.
    60 ml beef stock
  • When the sauce coats the back of spoon nicely, it is ready. If you like, stir in some parsley and use more to garnish.
    chopped parsley


If you are cooking steaks while you prepare the sauce, you can add any juices from the meat to finish the sauce.
Treat your mushrooms right. Please wipe them rather than washing them, and season after they have cooked for best results!
If you flame your sauce, PLEASE don't turn your back on it
Leftovers/ Storage
Fridge – Keep your sauce Diane in a airtight container or jar for up to 3 days.
Reheating – Bring to a simmer in a frying pan over a gentle heat. If you need to, add a splash of cream of milk to loosen the sauce.
Freezer – I do not recommend freezing, as the mushrooms will lose their texture and the sauce may split.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 349kcal | Carbohydrates: 7g | Protein: 4g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 217mg | Potassium: 344mg | Fiber: 1g | Sugar: 4g | Vitamin A: 921IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg