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Beer chili mustard sauce in a bowl, garnished with fresh chili and mustard seeds.
Spicy and unique sauce with beer and chili

Spicy Beer Mustard Sauce

Author: Flavelo
Sauces and Gravies Recipes
This sauce is an elegant dance of physics and chemistry: emulsion. Beer (water-based) and butter (fat-based) don't naturally like each other. Natural compounds in mustard and slow addition of cold butter help create a stable, creamy sauce without cream or flour. The hoppy bitterness of beer counterpoints the honey's sweetness perfectly.
🕒 Prep Time 5 mins
🍳 Cook Time 10 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 85 kcal
🌍 Cuisine International, Pub Food

Ingredients

Equipment Needed

  • Small saucepan
  • Whisk (essential)

Allergen Information

⚠️ Milk
⚠️ Wheat

Instructions

1 ✓

Put beer, garlic, honey, and chili in the saucepan. Boil and cook until reduced by half.

Tip: This concentrates flavors and evaporates alcohol.
2 ✓

Reduce heat to minimum. Whisk in the mustard.

Tip: Mustard dislikes high heat; it can lose potency and turn bitter.
3 ✓

Remove from heat. Now the trick: while whisking constantly, add COLD butter cube by cube.

Tip: This is called 'mounting with butter' (monter au beurre). Cold butter melts slowly, forming an emulsion with the liquid for a glossy, thick sauce.

Recipe FAQ

The butter separated (sauce broke).
Base was too hot, or you added butter too fast. A tablespoon of ice-cold water and wild whisking sometimes saves it.
Stayed too thin.
You didn't reduce the beer enough at the start. Thicken further or use a tiny bit of cornstarch.

Ingredients

  • 3 tbsp Dijon Mustard
  • 1/2 cup Light Beer
  • 1 tbsp Honey
  • 1/2 tsp Chili Powder (or Cayenne)
  • 1 clove Garlic (crushed)
  • 1.5 tbsp Cold Butter (cubed)
  • 1 pinch Salt