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Australia
An oldie but a goodie! My version of the true classic Diane Sauce, first created in France in the early 1900's rebirthed in the 30's in London & New York and landed in Australia in the 40's. Made with onions, mushrooms, garlic, veal stock, mustard, worcestershire sauce, cream & parsley. Magnifique! Manu Feildel.
Beef Stock (Water, Australian Beef Bones, Onions, Tomatoes, Carrots, Tomato Paste, Celery, Garlic, Canola Oil, Bay Leaves, Black Pepper), Pure Cream (Milk), Onions, Water, Mushrooms, Worcestershire Sauce (Water, Molasses, Food Acid (260), Sugar, Salt, Colour (150c), Flavours, Fish Powder (Anchovy)), Dijon Mustard (Water, Deheated Mustard Flour, White Wine Vinegar, Sugar, Salt, Citric Acid (330), White Wine, Acetic Acid (260), Garlic, Pepper), Tapioca Flour, Butter (Milk), Canola Oil, Garlic (Reconstituted), Parsley, Salt, Pepper
Keep Refrigerated
Milk, Fish
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