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. Maestro has included Orchestra and Garage Band versions.
Equipment and Supplies
- immersion blender
- 2 tablespoons lard
- 2 medium onions
- 2 medium carrots, peeled and sliced
- 2 stalks leek, white and some of the green parts
- 2 cups pork stock
- 2 cups dark beer
- 2 teaspoons brown mustard, sweet Bavarian-style
- 3 cloves, whole
- 1 bay leaf
- 8 slices cocktail rye bread, with caraway seeds
- Heat lard over medium heat until just before smoking. Add the carrots and onions until the onions are translucent. Toss the leeks in and sautee all for another minute.2 tablespoons lard, 2 medium onions, 2 stalks leek, 2 medium carrots
- Pour in the stock and beer and add the bay leaf and seasonings. Bring to a boil, turn the heat to medium low, and cover. Simmer for an hour.2 stalks leek, 2 cups pork stock, 2 cups dark beer, 3 cloves, 1 bay leaf, 2 teaspoons brown mustard
- Add in the rye bread, give it a good stir, and simmer another hour with the lid off.8 slices cocktail rye bread
- Use an immersion blender or put in a blender and puree.
- If the sauce is too thin, bring the pot back to a boil, make a slurry of 2 tablespoons of arrowroot powder and a little water. Gradually add the slurry while stirring until thickness is just where you want it.