Sauce Diane

Ingredients

• 1 shallot, finely diced (about 1/4 cup)
• 6 oz white mushrooms (sliced)
• 2 garlic cloves (minced)
• 2 Tbsp butter
• 5 oz bourbon or brandy
• 2 Tbsp Worcestershire sauce
• 1 cup heavy cream
• 2 Tbsp parsley (chopped)
• Kosher salt and freshly ground black pepper to taste

Directions

1. Heat butter on medium heat, add shallot and cook until they start to soften.
2. Add the mushrooms and cook for 2 minutes then add garlic
3. Once the mushrooms are soft and slightly golden, add the bourbon and carefully set it alight by tilting the pan towards the flame on a gas hob. Alternatively, use a match. CAUTION: Keep your face and hair away from the flames. Do not leave unattended.
4. Once the flames have died down, add the Worcestershire sauce followed by the mustard, cook the sauce for 90 seconds
5. Stir in the cream and reduce on a medium-high heat until slightly thickened, which should take about 2-3 minutes
6. Stir in the parsley, taste the sauce, then season with salt and pepper.