Sauce Diane au poivre

Name: Sauce Diane au poivre
Total time: 20 min
Yield: Serves 4
Cuisine: Île-de-France
Ingredients: 500 ml (2 cups) brown veal stock; 200 ml (¾ cup) thick crème fraîche; 2 tbsp crushed black pepper; 100 ml (½ cup) cognac; 3 shallots, finely chopped; 50 g (2 oz) unsalted butter; 2 tbsp Dijon mustard; 1 tbsp Worcestershire sauce; 1 pinch of fleur de sel

Diane cracked pepper sauce

⏱ 20 minServes 4Medium285 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

500 ml (2 cups)brown veal stock
200 ml (¾ cup)thick crème fraîche
2 tbspcracked black pepper
100 ml (½ cup)cognac
3shallots, finely chopped
50 g (2 oz)unsalted butter
2 tbspDijon mustard
1 tbspWorcestershire sauce
1 pinchfleur de sel (flaky sea salt)

500 ml (2 cups) brown veal stock
200 ml (¾ cup) thick crème fraîche
2 tbsp cracked black pepper
100 ml (½ cup) cognac
3 shallots, finely chopped
50 g (2 oz) unsalted butter
2 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 pinch fleur de sel (flaky sea salt)

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large sauté pan (24 cm / 9½ in)

1 long kitchen lighter

1 warmed sauceboat for serving

03 — Method

Coarsely crush the black peppercorns in a mortar or with the handle of a knife.
Melt the butter in a sauté pan over medium heat and sweat the chopped shallots for 5 minutes without browning.
Add the crushed pepper to the pan and stir for 1 minute.
Pour in the cognac and carefully flambé; let the flames die down completely before continuing.
Add the brown veal stock and Worcestershire sauce and reduce by half over high heat.
Whisk in the thick crème fraîche and Dijon mustard until smooth.
Simmer gently for 5 minutes, season with flaky salt and serve hot.