Diane Sauce
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 6 décilitres Poivrade sauce (pepper sauce), well-skimmed, full-bodied and well-seasoned
- 4 décilitres crème fouettée (whipped cream)
- 2 spoonfuls small crescents of truffle and hard-boiled egg white
Instructions
- Prepare 6 décilitres of Poivrade sauce, well-skimmed, full-bodied, and well-seasoned.
- Make whipped cream from 2 décilitres raw cream.
- At the moment of service, fold in 4 décilitres of crème fouettée into the sauce.
- Garnish with 2 spoonfuls of small crescents of truffle and hard-boiled egg white.