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My homemade Diane Sauce is insanely creamy, and perfect spooned over a tender, juicy steak. It comes together in less than 10 minutes, so you can easily make it while your steak is resting!
Diane Sauce for Steak
A family classic, this Diane sauce turns into a luscious, steak-lovers sauce you will want again and again! It's super simple to make, but it's rich and indulgent enough that makes every meal feel that much more special.
Diane sauce is a classic, rich and creamy sauce with mushrooms, ideal drizzled over a juicy steak. You can serve it with pork, chicken, vegetables, or even turkey, too! Make this for your family and friends and it is sure to be a hit.
Diane Sauce FAQs
Diane Sauce is made with mushrooms, Dijon mustard, Cognac, Worcestershire, and cream. It is a creamy dijon mustard-based sauce you can pair with a variety of proteins.
Diane sauce is a rich and flavorful sauce that's not too overpowering. With different layers of flavors from the mushrooms, and the Cognac, this sauce blends so well together.
You can easily freeze Diane sauce in a sealed, airtight container or freezer-safe bag with a label for up to 3 months.
Diane Sauce Ingredients
- Butter
- Mushrooms
- Garlic
- Onion
- Cognac
- Dijon mustard
- Worcestershire sauce
- Beef broth
- Heavy whipping cream
- Salt
- Pepper
Diane Sauce Instructions
- Before cooking your sauce, cook your steak or protein of choice in the same pan over medium-high heat in 1 Tablespoon vegetable oil. Use a large, cast-iron skillet for best results. Remove and set aside the steak on a plate covered with foil. Do not clean the pan before step 2.
- Reduce the heat to medium and add butter. Once melted, add in sliced mushrooms and a pinch of salt and pepper. Sauté for 1-2 minutes, stirring frequently. Then, add in the garlic and onion to the skillet and sauté for another 2-3 minutes.
- Remove the saucepan from heat and add Cognac to the pan. Return pan to the heat once added - be careful as it may flare up! Sauté for 1-2 minutes to allow the alcohol to cook down. Then, add Dijon mustard, Worcestershire sauce, and beef broth, and stir well. Finally, add heavy whipping cream to the saucepan. Stir and allow it to cook for 5 minutes until the sauce thickens.
- Serve over your steak, and enjoy!
Sauce Diane Recipe Tips
- Want a little bit of a thicker sauce? Stir in a corn starch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water). Slowly pour 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.
- Want to substitute the Cognac? Substitute for a quality brandy, or simply adding in 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.
Can I substitute cognac for brandy in Diane Sauce?
Whether you use cognac or another type of brandy for the sauce doesn't really make much of a difference - however, I would recommend choosing a high-quality bottle of brandy.
And, add a little extra Dijon mustard and Worcestershire sauce for extra flavor if you are not using cognac.
Can I make Diane Sauce without alcohol?
If you don't want to use an alcohol-based ingredient I recommend using beef broth instead.
However, the Cognac used in Diane sauce adds a lot of flavor to the sauce, and most of the alcohol is cooked down and burns off during the cooking process, so I recommend using it if possible.
Storing, Freezing and Reheating
I love storing and having Diane Sauce on hand whenever I need it!
- Storing: Diane sauce is best kept in a sealed container left in the refrigerator for up to 3 days.
- Freezing: To freeze Diane sauce, place in a sealed, airtight container or freeze bag with a label for up to 3 months.
- Reheating: To reheat from the refrigerator, gently warm sauce over the stove in a saucepan until the desired temperate is reached. You can also reheat in the microwave in small increments. To reheat from the freezer, allow the sauce to thaw in the fridge overnight and reheat by stovetop or microwave.
What to Serve with Sauce Diane
- Perfectly juicy steak - check out my cookbook on how to prepare the best steak dinner of your life!
- Smoked Chicken Thighs - try serving sauce Diane over chicken.
- Pan Fried Pork Chops - Diane sauce is delicious smothered over top pork chops.
- Eye of Round Roast - works as a great gravy alternative!
- French Fries - the perfect dipping sauce for fries!
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Easy Diane Sauce
Equipment
- 1 Saucepan
Ingredients
- 1 tbsp Butter
- 8 oz Mushrooms cremini or white button mushrooms
- 2 cloves Garlic minced
- ½ small Onion or shallot, chopped
- ¼ cup Cognac or Brandy, Madeira Wine, or Dry White Wine
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- ½ cup Beef broth
- ¼ cup Heavy whipping cream
- ¼ tsp Salt
- ¼ tsp Pepper
Instructions
- Before cooking your sauce, cook your steak or protein of choice in the same pan over medium-high heat in 1 Tablespoon vegetable oil. Use a large, cast-iron skillet for best results. Remove and set aside the steak on a plate covered with foil. Do not clean the pan before step 2.
- Reduce the heat to medium and add butter. Once melted, add in sliced mushrooms and a pinch of salt and pepper. Sauté for 1-2 minutes, stirring frequently. Then, add in the garlic and onion to the skillet and sauté for another 2-3 minutes.1 tbsp Butter, 8 oz Mushrooms, 2 cloves Garlic, ½ small Onion, ¼ tsp Salt, ¼ tsp Pepper
- Remove the saucepan from heat and add Cognac to the pan. Return pan to the heat once added - be careful as it may flare up! Sauté for 1-2 minutes to allow the alcohol to cook down. Then, add Dijon mustard, Worcestershire sauce, and beef broth, and stir well. Finally, add heavy whipping cream to the saucepan. Stir and allow it to cook for 5 minutes until the sauce thickens.¼ cup Cognac, 1 tbsp Worcestershire sauce, ½ cup Beef broth, ¼ cup Heavy whipping cream, 1 tbsp Dijon mustard
Notes
- Want a little bit of a thicker sauce? Stir in a corn starch slurry (1 tbsp cornstarch mixed with 2 tbsp water). Slowly pour 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.
- Want to substitute the Cognac? Substitute for a quality brandy, or simply adding in 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.
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