Sauce Diane is a classic French Sauce made from a well seasoned and Reduced Sauce Poivrade to which Heavy Cream is added. Sauce Diane is Finished with Truffle Pieces (usually cut into small crescent shapes) and the Egg Whites of Hard Boiled Eggs.

Chef Auguste Escoffier in Le Guide Culinaire describes Sauce Diane as well suited for Venison, especially Venison Cutlets, and Noisettes of Venison.