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Butter sauce with white beer

Delicious sauce with a very light beer flavour.

Preparation time 30 minutes


  • 1 shallot
  • 150 g fresh butter
  • 1 dash of white beer
  • 1 dash of cream
  • 1 lemon


Cut the shallots very finely. Pour on the bottom of a little pan a white beer (just to cover the bottom), add shallots and a little lemon juice. Let boil a little, so the beer evaporates the alcohol.

Cut in meanwhile cold butter into smaller cubes. Count 150 g butter per 4 persons. Add cream and let the sauce boil down to 1/3 volume.

Prelates cooked sauce through a sieve to remove bits of shallots (do not throw anything out; you can safely add the shallots to the leeks). Now add the butter cubes slowly to the sauce. Warning: it is to melt the butter slowly, otherwise the sauce collide. Finish the sauce with salt and pepper.

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