Auburn Dragon Beer Blanc -- Great for Bitter Greens
Now that the spring season is upon us, I'm consuming more green things, as they are local, fresh and plentiful. A few of my favorite greens to eat are fiddle heads, grilled asparagus and brussel sprouts. We all know how great green veggies can be with a little butter, garlic and pepper, so why not kick things up a notch and make a sauce for them to swim in? Use that side burner on your Q if you have it! Oh.. and in case you were wondering, the "Dragon" part of this recipe come from the Tarragon, which is sometimes called Dragon-wort. Recipe after the Jump
1 1/2 cups Auburn Ale, I get my Auburn from Cameron's brewery
2 Shallots diced
2 Teaspoons finely chopped tarragon
2 Cloves Garlic diced
1 Teaspoon Dijon mustard
1/4 Cup freshly squeezed lime juice
1/4 Cup heavy cream
2 sticks butter room temp, cut into 1" cubes
salt and pepper to taste
In a saucepan over medium heat, reduce beer to 1⁄4 cup (takes 35 to 40 minutes). Add shallots, garlic, tarragon mustard, and cream and simmer until volume is reduced by half. Add lime juice and continue heating until liquid returns to a simmer. While mixture is still very hot, pour into a blender and purée, adding butter one piece at a time. Season to taste. Use immediately, over hot vegetable as it does not taste as good cold & chunky. Sometimes I put my sauce in a thermos to stay hot and do shooters of it with asparagus.
2 Shallots diced
2 Teaspoons finely chopped tarragon
2 Cloves Garlic diced
1 Teaspoon Dijon mustard
1/4 Cup freshly squeezed lime juice
1/4 Cup heavy cream
2 sticks butter room temp, cut into 1" cubes
salt and pepper to taste
In a saucepan over medium heat, reduce beer to 1⁄4 cup (takes 35 to 40 minutes). Add shallots, garlic, tarragon mustard, and cream and simmer until volume is reduced by half. Add lime juice and continue heating until liquid returns to a simmer. While mixture is still very hot, pour into a blender and purée, adding butter one piece at a time. Season to taste. Use immediately, over hot vegetable as it does not taste as good cold & chunky. Sometimes I put my sauce in a thermos to stay hot and do shooters of it with asparagus.
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