This Creole Sauce from chef and cookbook author Tanya Holland can be made up to a week in advance. Use it to make Creole Shrimp and Grits.
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.)