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Keto Diane Sauce (For Steak, Chicken, Pork or Eggs)

This Keto Diane Sauce is a silky, steakhouse-style classic made low-carb and versatile enough for any protein — from grilled steak to chicken, pork, or even eggs. Rich with mushrooms, Dijon, and a buttery finish, it’s elegant comfort food made simple.
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Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Condiment, Sauce
Cuisine American
Servings 4 servings
Calories 183 kcal

Equipment

  • Chef’s knife
  • Cutting board
  • Saucepan or skillet
  • Whisk
  • Spatula

Ingredients
  

  • 1 tbsp (14 g) butter — for sautéing
  • 1 tbsp (15 ml) olive oil
  • 1 shallot finely minced (about 30 g)
  • 2 cloves garlic minced (about 6 g) or frozen
  • 1 cup mushrooms sliced (120 g)
  • 2 tsp (10g) Dijon mustard
  • 1 tbsp (15 ml) sugar-free Worcestershire sauce Primal Kitchen or quick sub: 1 tbsp coconut aminos + ½ tsp apple cider vinegar + dash of hot sauce.
  • 1/4 cup (60 ml) bourbon — or see swaps below
  • 1/2 cup (120 ml) beef stock or bone broth, unsalted
  • 1/2 cup (120 ml) heavy cream
  • 1 1/2 tbsp (21 g) butter cold, cubed — for finishing
  • Salt and ground black pepper to taste

Instructions
 

  • Sauté aromatics: Heat 1 tbsp butter (14 g) and 1 tbsp olive oil (15 ml) in a skillet over medium heat.Add 1 minced shallot (30 g) and 2 minced garlic cloves (6 g). Sauté 1–2 minutes until fragrant.
  • Cook mushrooms: Add 1 cup sliced mushrooms (120 g) and cook 8–10 minutes until golden and caramelized.Tip: Wipe mushrooms clean with a damp cloth before slicing — avoid rinsing to prevent sogginess.
  • Build flavor base: Stir in 2 tsp Dijon mustard (10 g) and 1 tbsp sugar-free Worcestershire sauce (15 ml). Cook 1 minute.
  • Deglaze: Pour in ¼ cup bourbon (60 ml)or substitue. Stir and scrape up any browned bits from the bottom of the pan. Simmer 1–2 minutes until slightly reduced.
  • Build the sauce: Add ½ cup beef stock (120 ml) and simmer 2–3 minutes.Then stir in ½ cup heavy cream (120 ml). Simmer 5–7 minutes until thickened and velvety.
  • Finish with butter (beurre blanc style): Remove from heat and whisk in 1½ tbsp cold butter (21 g), one cube at a time, until glossy and emulsified.
  • Season & serve: Season with salt and freshly ground black pepper.Serve warm over steak, chicken, pork, or eggs.
  • Serve warm over steak, chicken, pork, or eggs. Chef’s Tip: We always double this batch — it reheats beautifully and tastes even richer the next day.

Notes

Net Carbs: 2 g
💡 Chef’s Tip: This sauce is pure magic — rich, velvety, and surprisingly low-carb. We always double it because it reheats beautifully (and tastes even better the next day).
Optional swap: Use bourbon for the lowest carbs, or try a splash of coconut aminos + vinegar if you skip alcohol.

Nutrition

Serving: 4ozCalories: 183kcalCarbohydrates: 3gProtein: 2gFat: 17gSaturated Fat: 10gCholesterol: 50mgSodium: 160mgPotassium: 140mgFiber: 1gSugar: 1gVitamin A: 450IUCalcium: 35mgIron: 0.02mg
Keyword keto diane sauce, keto steak sauce, low carb sauce, steak diane, keto sauce for chicken, keto sauce for pork, keto egg sauce
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