This is the Diane sauce I've been making for ages . This is different to the mushroom sauce I've added before . My grandmother , mother and auntie's never used mushroom in the Dian Sauce.

Makes 2 servings just double for larger serving.

• 0:15 Prep
• 0:15 Cook
• 2 Servings

The Hero of this sauce is the Worcestershire sauce



Recipe by Australia's best recipe

Ingredients​

• 1 onion finely chopped
• 50 g bacon rashers pieces
• 1 tsp garlic crushed
• 2 tbs Worcestershire sauce
• 3 tbs tomato sauce
• 150 ml cream

Method​

1. Saute onion, garlic and bacon until soft.
2. Add Worcestershire and tomato sauces and stir while bringing to a simmer.
3. Add cream and continue to stir, simmering until sauce thickens.
4. NOTES
   

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   Serve over your favourite cut of meat.
   You can make the sauce as creamy or rich as you like by adding more cream, tomato or Worcestershire sauce.
   Omit the bacon if you think it will make the sauce too rich.
   
   
   
   

What is the history of Diane sauce?​

The origins of Diane sauce are vague, with a few restaurateurs laying claim to it. Was it from New York - via Belgium - or London? All we know is that by the 1940s it was a hit in both these countries as well as Australia. Steak Diane was originally served gueridon-style; a trolley would be wheeled up to seated diners who would watch their steaks being quickly seared, flambeed in cognac and then finished with Worcestershire sauce and finely chopped fresh parsley. While theatrical, this way of cooking wasn’t sustainable, and Diane sauce made its way into home kitchens. Cognac was ditched, cream added and what remains is a recipe for the ages.

What are the accepted variations of Diane sauce?​

Diane sauce can respectfully include garlic, thinly sliced mushrooms, Dijon mustard, parsley, beef stock and finely chopped shallots. These were all added as time went on.