BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

BLACK BEER BUTTER SAUCE

By:


Ingredients:

  • 1 tablespoon EVOO

  • 1 tablespoon shallots, minced
  • 1 12 ounce can stout or other favorite dark beer
  • 1 cup beef demi, home made or purchased
  • 1 tablespoon reduced balsamic vinegar, optional
  • 1 tablespoon fresh parsley, chopped
  • As needed sea salt and coriander
  • 4 tablespoons unsalted butter, chilled and cubed

Method:

Heat oil in small sauté pan over medium heat. Add shallots and work until aromatic. Add beer and cook down by 2/3 to a thick consistency. Add warm demi stock and bring to boil. Add vinegar if using, parsley, salt and pepper. Cook one minute. Remove from heat and swirl in the cubed butter. Don’t do this over the heat as butter must emulsify and not melt. Serve butter sauces made this way immediately.






TO RECIPES

printable page