Dianne Sauce.... how???

I have a nice roast in the slow cooker, with just water and fresh garlic, chopped roughly. I would usually take out the roast and make a garlic-y gravy, but would love to make a Dianne gravy......

So, how do I do it?? :redface:

Can I make it in the slow cooker, with just cream, and take out some water?

(there is only 1 1/2 cup of water in there)

Thanks ladies..... :D

Stick her in a blender till you get the right consistency....

:ROFL::ROFL:

Now to find someone called Dianne...... :think::rofl:

Was that rude woman in the carpark named Dianne? Do think of her while using the blender!

:rofl: you guys seriously crack me up :)

Thanks for the laughs guys, I needed it!!! :D:D

But I still need to know how to make a nice sauce for the roast..... :p

DH makes one - he is mad keen for dianne sauce A(I'm not much of a fan myself) and this is his tried and true recipe and he'd probably have kittens if he knew I was giving it out on the www ROFL, but anyway, here it is;

1tsbp 'woostershire' sauce (<- his spelling LOL)
2 tsp sweet sherry
1tsb white vinegar
1/2 tsp minced garlic
salt and pepper to taste
sprig parsley finely chopped
1/2 tsp powdered beef stock
1/4 cup water
1/4 cup thickened cream (dollop cream is the best for this but any will do)
dash tomato sauce
dash bbq sauce
1 tsp butter

Mix wooster sauce, S&P, sherry, water, vinegar, stock, parsley and garlic

Grease skillet with the butter on medium heat, add liquid to skillet and simmer while stirring for 2-3 minutes

Add cream while stirring and once cream is mixed add tomato and bbq sauces.

Reduce sauce at a quick simmer to desired thickness.

Ooohh, thank you, I have everything bar the sherry, but I'll make it anyway!!!
Yummo.... :D

IF you have brandy you can use that instead, but it's more just to add a bit of acidity, so increase your water by half and an extra smidge of vinegar should see it turn out ok.