Beer Reduction Sauce

While travelling I had a meal at a Gordon Biersch (chain brewery restaurant) with what they call “Märzen sauce,” which was pretty good, and I wanted to check my guess for how it was made. Nothing else particularly appealed while I was shopping for dinner ingredients tonight, so I decided to try to clone with the wheat ale I had in the fridge.

Pork in a thickened beer reduction with mushrooms, with asparagus and rice.

I was pretty sure it was made on the cook meat in oil with salt and pepper (and garlic powder?)-> remove meat -> add flour to to whatever is left in the pan -> cook until dark -> deglaze with beer -> add sliced mushrooms (and garlic?) -> cook down -> plate meat with pan sauce process, and decided to try it. I went with real garlic later in the process, which I suspect was wrong, and I would have to test again to see if I got the ordering right in one place (flour and mushrooms steps may be swapped), but it seems to be right otherwise, and, more importantly, came out tasty.

This entry was posted in FoodBlogging. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *