Diane Sauce

Diane Sauce
Diane Sauce

A perfect pairing — Dungeness crab is wonderful with a classic Diane sauce featuring locally harvested forest mushrooms and grape tomatoes.

Diane Sauce

Serves 4


1 tablespoon olive oil
2 cups mushrooms, quartered (use button or crimini mushrooms)
2 cloves garlic, minced
2 tablespoons Dijon mustard
1/2 cup red wine
1 cup veal demi-glace (find it in stores near soups/sauces; the Metropolitan Market or Whole Foods stock it)
1 cup grape tomatoes, halved
1/2 tablespoon butter, unsalted and cold
5 sprigs Italian parsley, chopped

  1. Heat a large fry pan to medium-high heat.
  2. Add the mushrooms and oil and cook until mushrooms are seared nicely.
  3. Add the garlic and toast in pan for 30 seconds.
  4. Add Dijon mustard and toast in the pan for 30 seconds.
  5. Add red wine and cook until the wine has evaporated by half.
  6. Add the demi-glace and tomatoes.
  7. Turn burner off and then add butter and parsley.
  8. Pour over steak or chicken.
Join Salty's VIP Insider Email List to receive exclusive benefits including entry in our Free Brunch for a Year drawings held twice annually with winners at all three locations.
Please add reply@vip.saltys.org to your address book to ensure you receive Salty's emails:

WORLD CLASS SEEFOOD, Steaks, Service & Smiles!®

Salty's is truly in a class by itself. We work hard to please you with our award-winning Northwest seafood and steak cuisine and perfectly friendly service. Indeed, the diners of OpenTable, the readers of Seattle Weekly, and the Best of Western Washington vote Salty's the top seafood and waterfront view restaurants in both Seattle and Portland year after year.