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Mustard and beer sauce served in a boat
Rich and tasty mustard and beer sauce

Creamy mustard & beer sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
A true pub classic in more elegant attire. The malty, slightly bitter taste of the beer is tamed by the sweetness of the onion and the softness of the cream. The piquancy of the mustard bridges these flavours. The technique is based on a 'roux' and beer reduction, resulting in a thick, bodied sauce.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 240 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Frying pan or saucepan
  • Whisk
  • Wooden spoon

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten (Beer, Flour)
⚠️ Mustard

Instructions

1 ✓

Dice the onion very finely.

Tip: The smaller it is, the better it melts into the sauce, preventing a chunky texture.
2 ✓

Melt the butter in the pan over a medium heat, then add the onion. Sweat patiently for 4-5 minutes until soft and golden brown.

Tip: The sugar content of the caramelising onion will counterbalance the bitterness of the beer.
3 ✓

Sprinkle the flour over the onion and stir quickly for 1 minute until the flour foams and browns slightly.

Tip: This creates the thickening base. It's important that the flour particles are coated in fat so they don't clump.
4 ✓

Pour in the beer in small amounts, stirring constantly. Let it foam up, then subside.

Tip: Gradual addition is key to a smooth consistency. The heat evaporates most of the alcohol.
5 ✓

Simmer gently for 5-6 minutes until the beer thickens and the 'raw' alcohol smell dissipates.

Tip: This is called reduction: flavours become concentrated.
6 ✓

Turn the heat down. Stir in the mustard and cream. Warm through, but do not boil vigorously.

Tip: Mustard and cream can be heat-sensitive and may curdle at high temperatures.
7 ✓

Season with salt and pepper to taste. Stir before serving.

Tip: The saltiness of beer varies, so only season at the end.

Recipe FAQ

What beer should I use?
Pale beer (lager, pilsner) gives a milder flavour. Brown ale creates a deeper, more bitter sauce. Avoid very hoppy IPAs as they can turn bitter when cooked.
It became lumpy from the flour.
No problem! Strain it through a fine sieve at the end.

Ingredients

  • 20 g Butter
  • 1 whole Onion (medium)
  • 200 ml Light beer (Lager)
  • 30 g Dijon mustard
  • 100 ml Single cream (Cooking cream)
  • 10 g Plain flour
  • 3 g Salt
  • 1 pinch Freshly ground pepper