Sauce Diane

Source

Author: Bob and Robin Young

Source: Bob Young

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

Comments

One of the Classic Sauces. Wonderful with buffalo, deer, elk or wild boar.

Degree of Difficulty

Degree of Difficulty: Easy

Servings

Yield: 1 cup

Ingredients

Ingredients

¼

stick

Butter, room temperature

¼

c

finely chopped Shallots

1½

T

Dijon mustard

1½

T

Worcestershire sauce

8

oz

Demi-Glace

½

c

Madeira

2

t

Lemon juice, fresh squeezed

2

T

finely chopped Parsley

Salt and fresh pepper to taste

Directions

1

In a saucepan, melt the butter and sauté the shallots until they are translucent. Stir in the mustard, Worcestershire and demi glace.

2

Add the Madeira wine, lemon juice and chopped fresh parsley. Reduce until the sauce is thick enough to coat a spoon, about 15 minutes on simmer. Finish by tasting and adjusting seasonings with salt and pepper.

Cooking Times

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes