At a glance
Sauces, Dressings & Rubs
1 ½ qt.
1 lb and 3 tbsp butter3 cups flour2 cups shallots, sliced1 gallon beef-veal stock½ lb light brown sugar1 qt Guinness beer¼ cup fresh rosemary, destemmed
Sweat shallots in butter. Add flour. Make a roux. Allow to cook for ten minutes, stirring.In a separate pot, reduce veal stock with brown sugar by half. Add Guinness. Reduce by half. Be careful that the sauce does not get bitter. Add rosemary leaves. Simmer until the sauce coats the back of a spoon. Finish with 3 tbsp butter, stirring to incorporate. Strain for smoothness.