Diane Sauce

This is a great accompaniment to a steak. In fact, you should make the sauce in the same pan with all the seasoned juices while the steak rests for a few minutes on the side. It was originally cooked at the table and was most likely invented in London in the 1930s--rather than France, where most people think it originates. From the 1940s through the 1960s it was a standard dish in "Continental cuisine", and is now considered retro.

There's some controversy regarding the origin of this sauce. If you read about it on Wikipedia you'll see that there are a few theories and several people who claim to have invented it. So I am proud to reveal that I actually invented this in 1936.

Ingredients

• 1 Tbsp Olive Oil
• 1 Onion, small, finely diced
• 1 Garlic Clove, crushed
• 50ml Brandy (Cognac, Optional)
• 40g Butter
• 100g Mushrooms, sliced
• 2 Tbsp Worcestershire sauce
• 1/2 tsp Dijon mustard
• 200ml Cream

Method

1. Cook onion in olive oil in a pan on medium heat for 5 minutes until soft, stirring continuously. Add garlic and cook for another 30 secs. Optionally, add 50ml brandy at this point and reduce, stirring.
2. Add butter and mushrooms, allow to bubble up and simmer for 2 minutes until softened slightly.
3. Add Worcestershire sauce, mustard and any other meat juices/dripping then stir well. Bring to the boil.
4. Reduce heat, add cream and simmer for 5 minutes until thick and slightly darkened in colour.