Ever burned the midnight oil while a raccoon burgles your snacks, am I right? Well, that’s outdoor life talking, and let me tell you about my latest camping escapade. See, me, a New Yorker desperate for her espresso fix, thought going all-natural meant camping under the stars, forest colognes wafting while I attempted to become one with nature. Turns out, nature had other plans for my snack stash.
Though raccoon escapades and bug bites are all part of the package, there is comfort in simplicity, and yes, campfires. Just think of that warmth holding you close (and those marshmallows!). But amidst this balmy embrace, I discovered something magical, as much a remedy to life’s outdoor plot twists as marshmallows are to our campfire plans.
Enter the legendary Diane Sauce – arguably the cure to all things mundane. And in the great outdoors, it is nothing short of a survival kit for your taste buds. You’ll soon find that cooking and eating with close ones around that campfire is a delight worth lugging a cast-iron skillet on trail for. Stay tuned, folks! You’re moments away from learning how this sauce will spruce up everything from camping fare to date night, giving you the ultimate culinary weapon in your arsenal. Maybe even raccoon-proof. ????
Ingredients
- Butter – Richness and depth to the sauce, a must-have ingredient.
- Mushrooms – Earthy depth and flavor to the sauce, cremini mushrooms are preferred.
- Garlic and Onion – Heart and soul of the sauce, garlic adds pungency and onion adds sweetness.
- Cognac – Secret ingredient that adds nuttiness and boozy kick, can be substituted for a quality brandy.
- Dijon mustard – Tangy kick to the sauce, adds heat.
- Worcestershire sauce – Unique blend of flavors including anchovies, tamarind, and molasses that adds depth of flavor.
- Beef broth – Brings all the flavors together and gives a rich depth to the sauce.
- Heavy whipping cream – Makes the sauce dreamy and silky, the cherry on top.
- Salt and Pepper – OG’s of seasoning, salt brings out the flavors and pepper adds heat. A little bit of both goes a long way.
Instructions
- First things first, let’s get that protein of your choice cooking. Use a large cast iron skillet to cook your steak or protein over medium-high heat with a tablespoon of vegetable oil. Once cooked, set it aside on a plate covered with foil. Don’t worry about cleaning the pan just yet, we’re gonna put it to good use.
- Reduce the heat to medium and add a tablespoon of butter to the skillet. Once it’s melted, throw in some sliced mushrooms and a pinch of salt and pepper. Sauté for a minute or two, stirring frequently. Then, add in some minced garlic and diced onion to the skillet and sauté for another 2-3 minutes.
- Time for the fun part, it’s about to get a little fiery. Remove the skillet from heat and add in ¼ cup of Cognac, being careful as it may flare up. Return the skillet to the heat and sauté for 1-2 minutes to allow the alcohol to cook down. Now, add in 1 tablespoon of Dijon mustard, 1 tablespoon of Worcestershire sauce, and ½ cup of beef broth, and stir well. Lastly, pour in ¼ cup of heavy whipping cream and stir, allowing it to cook for 5 minutes until the sauce thickens.
- If you want a thicker sauce, stir in a corn starch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of water). Slowly pour it into the bubbling sauce, stirring until desired thickness. Pairing this sauce with steak? Simply use the same pan you cooked the steaks in with the leftover oil, and make this while your steak rests. And if you don’t have Cognac, no problem, you can substitute it with a quality brandy or add a little extra Dijon mustard and Worcestershire sauce. We use cremini mushrooms in this recipe, but you can use any mushrooms you prefer, such as button, shiitake or oyster mushrooms. Now, dig in and enjoy!
Serving Suggestions for Easy Diane Sauce
This delicious and easy Diane Sauce is the perfect finishing touch to any steak or protein dish. Here are a few serving suggestions to make your meal even more memorable:
- Pour it over a juicy and flavorful rib-eye steak and serve with garlic mashed potatoes for a classic, hearty meal.
- Use it as a dipping sauce for your favorite vegetables, like asparagus or roasted carrots, for a touch of creamy decadence.
- Try it as a base for a hearty mushroom and onion stroganoff, served over a bed of egg noodles.
- Transform it into a classic French dish by spooning it over a juicy chicken breast and serving with roasted potatoes and steamed green beans.
- Get creative and use it as a sauce for a delicious and indulgent burger, topped with melted cheese and crispy bacon.
- And, for a fun twist, why not use it as a sauce for a classic steak and eggs breakfast, served with crispy hash browns and toast.
FAQ’s
Can I use any type of mushrooms in this recipe?
Sure can! This recipe calls for cremini mushrooms, but you can use any mushrooms you prefer such as button, shiitake or oyster mushrooms.
I don’t have Cognac, can I use something else?
You bet! If you don’t have Cognac on hand, you can substitute for a quality brandy, or even just add in a little extra Dijon mustard and Worcestershire sauce to get a similar flavor.
Can I make this sauce while my steak is resting?
Absolutely! One of the great things about this recipe is that you can use the same pan you cooked your steaks in with the leftover oil, and make the sauce while your steak rests.
Is there a way to thicken the sauce?
Yeah, if you want a thicker sauce, you can stir in a corn starch slurry (1 tbsp cornstarch mixed with 2 tbsp water). Slowly pour it into the bubbling sauce, stirring until it reaches the desired thickness.
How many people does this recipe serve?
It makes about 2 cups of sauce, which could be enough for 4-6 people, depending on how saucy you like your steak!
Can I use heavy cream instead of heavy whipping cream?
Yes, heavy cream and heavy whipping cream can be used interchangeably. But keep in mind, the heavy whipping cream will make the sauce thicker.
Classic Diane Sauce
Equipment
- 1 large cast-iron skillet
- 1 saucepan
Ingredients
- 1 tbsp Unsalted Butter
- 8 oz High-Quality Mushroom of choice (such as Cremini, Shiitake, or Oyster)
- 2 cloves Garlic, minced
- ½ small Onion, diced
- ¼ cup Fine Brandy (such as Cognac)
- 1 tbsp Dijon Mustard
- 1 tbsp Worcestershire Sauce
- ½ cup Rich Beef Stock
- ¼ cup Heavy Whipping Cream
- 1 tsp Sea Salt
- 1 tsp Freshly Cracked Black Pepper
- 2 tbsp Fresh Thyme, chopped
- 1 tbsp Olive Oil
Instructions
- Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the steak or protein of choice and cook until desired doneness, about 4-5 minutes per side. Remove from heat and set aside on a plate covered with foil.
- Reduce the heat to medium and add the unsalted butter to the same skillet. Once melted, add the sliced mushrooms and a pinch of salt and pepper. Sauté for 1-2 minutes, stirring frequently.
- Add the minced garlic and diced onion to the skillet and sauté for another 2-3 minutes, until the onion is translucent.
- Remove the skillet from heat and add the brandy. Return the skillet to the heat and sauté for 1-2 minutes, allowing the alcohol to cook down.
- In a separate saucepan, add the Dijon mustard, Worcestershire sauce, and rich beef stock and stir well.
- Slowly pour the saucepan contents into the skillet, stirring constantly. Add the heavy whipping cream, chopped thyme, and a pinch of salt and pepper. Stir until fully combined.
- Allow the sauce to simmer for 5-7 minutes, or until the sauce has thickened to your desired consistency.
- Serve the sauce over the cooked steak or protein of choice, garnishing with additional fresh thyme and a sprinkle of freshly cracked black pepper.
Notes
Substitute the brandy for a high-quality red wine for a bold and robust flavor.
Serve the sauce with a side of crusty bread to mop up any remaining sauce.
Nutrition
