Beer and Mustard Sauce for Pork or Lamb

Great with Italian polenta

A great sauce for pork or lamb without getting fancy. All you need is beer and Dijon mustard for the basic sauce. You can fancied it up in many ways, adding shallot, garlic or cream. You can add mushrooms as well.

Cook your chop, steak or tenderloin the usual way. While this is cooking, mix a cup of beer with one or two teaspoons of Dijon mustard and grounded black pepper, coarse is better. Lower the heat and pour the sauce in the frying pan with the meat. Partially cover and simmer to reduce the sauce. If you want to add cream, do it after removing the meat and only stir the sauce on the burner just long enough to blend the cream and get it to thicken just a little. Immediately pour the sauce over the meat in the serving plates.

Flavored Thai rice with mixed vegetables

If you want to add mushrooms, then you will need to remove the meat once cooked, throw the mushrooms in the pan, with the meat juice left in it, and let them release their water. Then add the sauce mix and simmer for a few minutes. If you like, you can also add the cream as above.
For more gusto, you can add finely chopped shallots and/or garlic to the sauce. The best way is to put the shallots/garlic in the pan with the meat a couple minutes before the sauce mix to let that take some color and mix in the meat flavors.

That’s all there is to it!