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.