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Recipe: Beer Sauce (Restaurant 56)
This delicious beer sauce recipe is supplied by Nick Bennett, Head Chef at Restaurant 56, Sudbury House Hotel.
Ingredients
- 4 shallots finely sliced
- 1 handful of sliced button mushrooms
- 1 stem of tarragon
- 1 dessert spoon sugar
- 1 pint ale
- 1 litre chicken stock
- 1 pint veal stock
- Dessert spoon malt extract
Method
1) Sweat the shallots, mushrooms and tarragon.
2) Add the sugar and gently caramelize.
3) Pour in the ale, reduce it by half.
4) Add the stocks and malt extract.
5) Reduce the sauce over a high heat until it’s nice and thick.
6) Strain through a fine sieve and refrigerate until needed.
Serve with Dexter Beef, Sweet Potato and Dijon, Salsify.
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