Mustard Guinness Sauce

Life At The Table | Guinness Mustard Sauce. Pan-seared lamb chops with a Guinness Mustard Sauce with Brussels Sprouts on a white plate.

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


  1. Lightly heat a saucepan.
  2. Add just enough olive oil to coat the bottom of the pan.
  3. Add the shallots and sauté gently until lightly brown.
  4. Add the garlic. Sauté until fragrant.
  5. Add the brown sugar and the Dijon mustard.
  6. Add the beef broth and Guinness beer.
  7. Gently simmer 10-15 minutes to allow flavors to meld and cook off the alcohol.
  8. 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.
  9. Once the sauce has simmered, thicken the sauce to the desired consistency by dropping and whisking bits of the beurre manie into the sauce.
  10. Once the sauce has reached the desired consistency, add the thyme.
  11. Taste and adjust the seasoning with kosher salt.
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