Creole Sauce
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1 cup


    • 1 tablespoon unsalted butter
    • 2 green onions, white parts only, chopped
    • 1 teaspoon minced garlic
    • 1 12-ounce bottle wheat beer, such as hefeweizen
    • 3/4 cup Worcestershire sauce


In a medium saucepan, melt the butter over low heat. Add the green onions and garlic, and cook until softened, about 5 minutes. Add the beer and Worcestershire sauce and increase the heat to medium-high. Bring to a boil, reduce to a simmer, and cook until thick and syrupy and reduced to about 1 cup/240 ml, 15 to 20 minutes. Remove from heat and let cool. (To make ahead, refrigerate sauce in an airtight container for up to 1 week.)