Diane Sauce - Cuisine Magazine - From New Zealand to the World

Diane Sauce - Cuisine Magazine - From New Zealand to the World

www.cuisine.co.nz

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Ingredients

  • 80g unsalted butter, diced
  • 2 cloves garlic, finely minced
  • 2 golden shallots, finely diced
  • 160ml good-quality cognac
  • 180g button mushrooms, finely diced
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons dijon mustard
  • 300ml thick (double/heavy) cream
  • 60g flat-leafed (Italian) parsley, finely chopped
  • salt and pepper, to season

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