Sauce Diane (Espagnole, Demi-Glace, Mirepoix, White Wine, Cream, Truffles, Cognac)

This 3rd generation mother sauce derives from Sauce Espagnole and Demi-Glace. Sauce Diane is not the same as the sauce that is produced in making Steak Diane, which is very popular in the U.S. and Canada. Larousse Gastronomique (1988 edition) refers to it as a cream sauce flavoured with peppercorns and truffles. Escoffier in his Guide Culinaire, 1907, calls for cream, Sauce Poivrade, truffle, hard-boiled egg white, and says the sauce is for venison. In his 1894 book called "The Epicurean", Charles Ranhofer, the Delmonico chef, gives a more detailed though quite different account of what a Sauce Diane is. Bearing in mind that the Diane in question is, after all, the Greek goddess of the hunt, it could be argued that his version is the truest to overall definition of "Diane", in that his sauce not only is for game, but actualy contains game. He calls for finely minced onion, shallots and celery to be sautéed a bit in butter with a bay leaf. A small game bird carcass is added and browned, then a roux is made by adding flour around the carcass, stirring it into the veg, and cooking until the roux is golden. Then, equal amounts of velouté stock and cream are added, and the entire mixture simmered for half an hour. The sauce is then seasoned, then strained to remove all the solid ingredients, then simmered more to reduce it, then finished with butter. Here we provide a simple version of a basic Poivrade with the addition of cream and truffles.

Mirepoix:
6 Tbsp. (3 oz) onions, diced
3 Tbsp. (1½ oz) carrots, diced
3 Tbsp. (1½ oz) celery, diced
1 oz (2 Tbsp.) butter (30 g)

Sauce:
2 cups (16 oz) dry white wine (500 mL)
½ cup (4 oz) white wine vinegar (125 mL)
2 bay leaves
1 sprig thyme
4 stems parsley
1 clove garlic, crushed
20 black peppercorns
2 cups demi-glace (500 mL)
1-2 oz black truffles, chopped
2-3 Tbsp. cognac or brandy
¼ cup heavy cream
1 Tbsp. butter, cold, to finish (15 g)
sea salt
black pepper, freshly cracked
fresh parley, chopped

Melt the butter in a medium saucepan over medium-low heat. Add the mirepoix and sauté until they are soft and transparent, about 2-3 minutes. Add the wine, vinegar, bay leaf, thyme, parsley, garlic and peppercorns. Increase the heat to bring the liquid to a boil, then reduce heat to low and simmer until it is reduced by half.

Add demi-glace and simmer for 40 minutes.

Strain using a fine mesh seive. Add the cognac, truffles and cream. Swirl in the butter, stir until melted. Season with salt and pepper. Garnish with parsely and serve right away.

Makes about 2 cups.