Obsidian Stout — Shallot Cream Sauce

by Chef Brian Kerr of Deschutes Brewery & Public House
1044 NW Bond St., Bend • 541-382-9242 • www.deschutesbrewery.com


4 oz butter
4 oz minced shallots
1 oz minced garlic
6 fl oz Obsidian Stout beer
6 fl oz beef broth, richly flavored
1 cup rich tomato puree
1/2 tsp freshly ground black pepper
1/2 tsp sea salt
8 fl oz heavy cream
2-4 Tbls chilled butter
1/3 cup finely chopped curly parsley

Warm the butter in a large sauté pan till melted. Add the shallots and garlic and cook over medium heat until soft and golden brown, about 15 minutes, or however long it takes.

Deglaze the pan with the stout and the broth. Bring to a boil, then reduce the heat and simmer aggressively for 5 minutes.

1 cup rich tomato puree (we make a tomato jam at the pub instead of canned puree. It’s just a can of tomatoes cooked with a little sugar and salt till thickened, then pureed.)

Add the tomato, salt and pepper. Return to a simmer and cook for 8 minutes or until the sauce has reduced and thickened a bit and has become shiny.

Add the heavy cream, return to a simmer and cook till lightly thickened.

Remove the sauce from the heat and add the butter, stirring continuously until the butter is fully incorporated. Add the parsley and give it another stir. Taste for seasonings like salt and pepper. If it tastes flat you could add a tbls or two of balsamic vinegar to punch up the flavors.

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