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.
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Storage Instructions: Keep Refrigerated
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