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Wheat Beer and Cream Sauce

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Wheat Beer and Cream Sauce

The perfect wheat beer and cream sauce recipe with a picture and simple step-by-step instructions.

  • 0,5 l Wheat beer
  • 0,5 l Fond – depending on the associated meat
  • 200 g Cream
  • 1 piece Shallot
  • A few smAll pieces of ice-cold butter
  • Salt, pepper, nutmeg
  1. Peel the shallot, dice finely, sauté in hot oil. Pour in the wheat beer, reduce by half. Pour in the stock and let it simmer again a little. Add the cream and cook for another 3 to 5 minutes. If the sauce is too thin for you, bind with starch. Season with salt, pepper and a touch of nutmeg. Slowly stir in the butter. Just before serving, foam up the sauce with a hand blender and add to the meat (a little foam on the meat).
Dinner
European
wheat beer and cream sauce

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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