Thursday, Dec 08, 2016
One of America's Great Newspapers ~ Toledo, Ohio

Holiday Ale Sauce

2 tablespoons butter

8 ounces cremini mushrooms, cut into quarters

13 cup finely chopped shallots

cup ready-to-serve beef broth

cup red ale or ready-to-serve beef broth

1 tablespoon Dijon-style mustard

2 tablespoons butter

teaspoon salt

18 teaspoon pepper

Cook s note: Christmas ale may be substituted for red ale.

Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add mushrooms and shallots; cook and stir 4 to 5 minutes or until mushrooms are browned. Add broth and ale; cook and stir 8 minutes or until reduced by half. Whisk in mustard until combined. Remove from heat; whisk in 2 tablespoons butter. Season with salt and pepper.

Yield: 1 to 1 cups

Souce: National Cattlemen s Beef Association

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