1 bottle oatmeal stout beer or porter beer (12 ounces)
¼ cup Dijon mustard
3 tablespoons tomato paste
½ teaspoon ground cumin
2 tablespoons lemon juice
2/3 cup chili sauce
½ teaspoon salt
¼ teaspoon black pepper
In medium-sized saucepan over medium heat, warm oil. Add onions and cook, stirring frequently, about 4 to 5 minutes, until tender but not browned. Stir in beer; mix well until foam dissolves. Add mustard, tomato paste, cumin, lemon juice, chili sauce, salt and pepper. Stir well to combine all ingredients. Bring mixture to a boil; reduce heat to low and simmer 10 minutes, stirring several times, until thick.
Let sauce cool completely. Pour into clean container with tight-fitting lid. Use immediately, or store sauce in refrigerator for up to two weeks.
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