Dark beer sauce pairs especially well with pork but dances with sausage, turkey, and duck too. This is sauce, not gravy, and should be thicker than jus but thinner than gravy. I have included Orchestra and Garage Band versions.
Fewer ingredients and shorter cook times to dress up your pork, duck, or game. Jeans welcome.
Estimated Cost: $15
Difficulty: Easy
Suggested Beverage: Dark lager, pinot noir
Equipment and Supplies
Ingredients
- 2 cup vegetable stock
- 1½ cups dark beer
- 2 teaspoons brown mustard, sweet Bavarian-style
- 3 cloves, whole
- 1 bay leaf
- 2 teaspoons arrowroot, powder
Method
- Pour in the stock and beer and add the bay leaf and seasonings. Bring to a boil, and turn the heat to medium low, and cover. Simmer until reduced by half.2 cup vegetable stock, 1½ cups dark beer, 3 cloves, 1 bay leaf, 2 teaspoons brown mustard
- If the sauce is too thin, bring the pot back to a boil, make a slurry of 2 teaspoons of arrowroot powder and a little water. Gradually add the slurry while stirring until thickness is just where you want it.2 teaspoons arrowroot
Notes
If you don’t have arrowroot, substitute potato starch or corn starch.
Private Notes
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