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Mustard beer sauce served in a pan
Rich and savory mustard beer sauce

Savory Mustard Beer Sauce

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
A true pub classic in a more elegant guise. The malted, slightly bitter taste of beer is tamed by the sweetness of onions and the softness of cream. The piquancy of mustard acts as a bridge connecting these flavors. The technique is based on a 'roux' and beer reduction, resulting in a thick, full-bodied sauce.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 240 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Skillet or Saucepan
  • Whisk
  • Wooden Spoon

Allergen Information

⚠️ Milk
⚠️ Wheat

Instructions

1 ✓

Dice the onion very finely.

Tip: The smaller the pieces, the better they melt into the sauce, preventing a chunky texture.
2 ✓

Melt butter in the pan over medium heat, then add the onion. Sauté patiently for 4-5 minutes until soft and golden brown.

Tip: The sugar content of the caramelizing onion will counterbalance the beer's bitterness.
3 ✓

Sprinkle the flour over the onions and stir quickly for 1 minute until the flour foams and toasts slightly.

Tip: This creates the thickening base (roux). It's important that fat coats the flour particles to prevent lumps.
4 ✓

Pour in the beer in small splashes, whisking constantly. Let it foam up and then settle.

Tip: Gradual addition is key to a smooth texture. The heat evaporates most of the alcohol.
5 ✓

Simmer gently for 5-6 minutes until the beer thickens and the 'raw' alcohol smell dissipates.

Tip: This is called reduction: flavors concentrate.
6 ✓

Reduce heat. Whisk in the mustard and cream. Warm through, but do not boil vigorously.

Tip: Mustard and cream can be heat-sensitive and may curdle at high temperatures.
7 ✓

Season with salt and pepper to taste. Stir before serving.

Tip: Beer salinity varies, so always season at the very end.

Recipe FAQ

What beer should I use?
Light beer (Lager, Pilsner) gives a milder flavor. Brown ale creates a deeper, more bitter sauce. Avoid very hoppy IPAs as they can turn extremely bitter when cooked.
It got lumpy from the flour.
No problem! Strain it through a fine-mesh sieve at the end.

Ingredients

  • 1.5 tbsp Butter
  • 1 medium Onion
  • 3/4 cup Light Beer (Lager or Pilsner)
  • 2 tbsp Dijon Mustard
  • 1/2 cup Heavy Cream
  • 1 tbsp All-Purpose Flour
  • 1/2 tsp Salt
  • 1 pinch Freshly Ground Pepper