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Diane Sauce

Diane Sauce
Diane Sauce


Ingredients

  1. 6 mushrooms
  2. 1 Teaspoon of lea and perrins sauce
  3. 1 Tablespoon of french or dijon mustard
  4. 10ml brandy
  5. 1/4 Pint cream(or low fat alternative)
  6. 1/4 Pint concasse(listed on website)
  7. 2 Tablespoons of demi glaze(listed on website)

Method

  • Add the mushrooms to a pan and cook for a few minutes before adding the brandy and flame
  • Add the concasse and cream
  • Add the mustard and lea and perrins and cook for approx 7 minutes
  • Taste for seasoning

This website is operated by Paul's Quality Butchers, a company registered in Scotland whose registered office is situated at 10-12 Main Street, Kilsyth, G65 0AQ.