If you’ve ever eaten a dish that was just so-so, the culprit may just be the lack of a sauce or a lackluster sauce.
Sauce is everything in cooking.
A good sauce is the finishing touch on a dish that ties everything together and elevates that dish from mediocre to extraordinary.
Sauce-making is not just for the professional chef.
It’s the right of every home cook to serve a sauce that will transform a simple dish into a masterpiece.
Today’s recipe is a simple Guinness Mustard Sauce made with Guinness beer as the star of the show.
This iconic Irish stout has a long history that lends itself to being not just a drink for the ages, but a versatile and delicious ingredient in the kitchen.
A Brief History of Guinness Beer
The story of Guinness beer dates back to 1759 when its founder, Arthur Guinness, started brewing at the St. James’s Gate Brewery in Dublin, Ireland.
You may also know Guinness beer through another connection – the Guinness Book of World Records.
In the early 1950’s Sir Hugh Beaver, Managing Director for the Guinness Brewery argued with some fellows in his hunting party about which bird was the fastest bird in the UK.
They never did come to an agreement on that question, but the idea for a book of world’s records was born.
And the rest is history.
The Bold, Dark Flavors of a Guinness Mustard Sauce
Now back to sauce.
Guinness beer has a unique flavor profile that comes from the combination of roasted barley, hops, and yeast, resulting in its deep, dark, and malty taste.
With a simple list of companion ingredients like shallot, garlic, dijon mustard, fresh or dried thyme, and a bit of brown sugar to offset the natural bitterness of beer, this delightful Guinness Mustard sauce can be prepared in record time.
And it will transform your meal into a culinary experience you won’t forget.
This Guinness mustard sauce is especially delicious over pan-seared lamb chops. But you can also serve it with other roasted and grilled meats
Elevate your evening meal with this delightful sauce and pair it with some fun conversation as you peruse the Guinness Book of world records.
Guinness Beer paired with shallots, garlic, Dijon mustard, and a bit of brown sugar makes a delicious sauce in record time.
- 2 tablespoons shallot, minced
- 1 tablespoon garlic, minced
- 2 tablespoons dark brown sugar
- 1 tablespoon Dijon mustard
- 1/2 cup beef broth
- 1/2 cup Guinness
- 1 teaspoon fresh thyme
- 2 tablespoons butter, cold
- 2 tablespoons flour
- olive oil
- kosher salt
- Lightly heat a saucepan.
- Add just enough olive oil to coat the bottom of the pan.
- Add the shallots and sauté gently until lightly brown.
- Add the garlic. Sauté until fragrant.
- Add the brown sugar and the Dijon mustard.
- Add the beef broth and Guinness beer.
- Gently simmer 10-15 minutes to allow flavors to meld and cook off the alcohol.
- While the sauce simmers, knead together the cold butter and flour to form a smooth “dough” ball called a beurre manie. You will use this to thicken the sauce.
- Once the sauce has simmered, thicken the sauce to the desired consistency by dropping and whisking bits of the beurre manie into the sauce.
- Once the sauce has reached the desired consistency, add the thyme.
- Taste and adjust the seasoning with kosher salt.