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Beer Mustard Sauce (Bier-Senf-Soße)

Creamy beer mustard sauce (bier-senf-soße) made with German beer and mustard. Perfect for schnitzel, sliders, pretzels, or bratwurst.

Ingredients:

• 3 tablespoons (42 grams) unsalted butter
• 2 tablespoons (16 grams) flour
• ¾ cup (180 milliliters) German beer (lager or wheat beer)
• ½ cup (120 milliliters) chicken or vegetable stock
• 2 tablespoons (30 grams) coarse Bavarian sweet mustard (süßer senf) or wholegrain mustard (add 1 teaspoon or 7 grams honey for sweetness)
• 2 tablespoons (30 grams) Dijon mustard
• ⅓ cup (80 milliliters) heavy cream (or half-and-half for lighter)
• Salt + freshly cracked black pepper, to taste

Instructions:

1. In a small saucepan, melt butter over medium heat. Stir in flour and whisk for 1 minute to form a light roux.
2. Slowly whisk in the beer, then the stock. Bring to a gentle simmer and let thicken slightly (2-3 minutes).
3. Stir in both mustards. Lower the heat and whisk in cream until smooth.
4. Taste and adjust with salt and pepper. Keep warm until serving.

Notes/Hints:

• Beer choice: Stick to German lagers or wheat beers. Pilsner is clean and crisp; hefeweizen adds a touch of sweetness. Avoid IPA or stout unless you like bitter. 
• Mustard blend: Don’t skip the sweet mustard; it balances the sharp Dijon. If you can’t find Bavarian süßer senf, mix honey with wholegrain mustard as a substitute. 
• Texture: For sliders, keep it a bit thicker. For pouring over schnitzel or sausages, thin with a splash more beer or stock.
• Storage: Keeps 2-3 days in the fridge. Reheat gently on low; if it separates, whisk in a splash of cream to bring it back together.

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