Diane Sauce - Has anyone got a recipe?

Stephen_Leak

PT, please don't do what happened in a restaurant, the last time I ordered this. It is traditionally cooked and "flambé'd" at the table. I watched Carlos, the mad Spanish waiter, filling up a sherry glass with brandy, and then adding a bit more and a bit more until it formed a raised skin on the top of the glass. He then throws it into the pan, and a pillar of orange flame shoots up from the pan - and fans out across the ceiling! At this point, everyone turns to find out which way they should run, only to see Carlos tossing the sauce over the steak as if nothing had happened. Oh, and it was one of the best steaks I've had. It was certainly the most spectacular.

Pink.

Hi pulliptears,

The method for making the sauce will be the same whether it's chicken or steak so I've added your thread to the original one to keep all the replies together.

Pink

pulliptears

well, I wish I could update and tell you all how lovely it was....but I cant!

I was just about to serve when the phone rang, it was my Mum to tell me that Dad had a fall and I needed to get over there asap. Turned out he had broken his hip, and I spent 18 hours with him in A&E so everything went in the bin