Diane Sauce

Sauce Fanatic

2 tablespoons unsalted butter 1 small shallot, minced 1 garlic clove, minced or pressed 4 ounces button mushrooms, sliced ¼ inch thick salt and pepper, to taste ¼ cup Cognac 2 teaspoons Dijon mustard ¼ cup heavy cream ¼ cup beef stock 1 tablespoon Worcestershire sauce 1 tablespoon finely chopped scallions 1 teaspoon finely chopped fresh flat-leaf parsley hot sauce, to taste.

Add the butter to the pan and melt over medium-high heat. Add the shallot and garlic and cook until fragrant, about 30 seconds.

Add the mushrooms and season with salt and pepper to taste. Cook until softened, about 3 minutes.

Add the cognac and cook until completely evaporated. Stir in the mustard and cream. Cook for 1 minute.

Add the beef stock, Worcestershire sauce, chopped scallions, parsley, and hot sauce to taste. Season with salt and pepper.