Beer Sauce for Barbecued Chicken
From:	Hope, Chicoutimi. Quebec, Canada
Comments:	I added only 2 tablespoons [30 mL] Tabasco sauce and it was just spicy enough for our taste. I did not add any salt nor pepper, but it is a matter of taste. For this recipe, it is important to use a beer that has some character. This sauce can be refrigerated for up to 1 week but it must be brought to room temperature serving. A delicious sauce that is also excellent to brush any other bird or meat while barbecueing.
Servings:	2 1/2 cups [625 mL]
Ingredients	Preparation
1 tablespoon [15 g] butter 1 slice of bacon, finely chopped 1 medium onion, finely chopped 1 cup [250 mL] dark beer 1 cup [250 mL] catsup 1/4 cup [60 mL] Worcestershire sauce 1/4 cup [60 mL] well-pressed dark brown sugar, or more to taste 3 tablespoons [45 mL] Dijon mustard 1 tablespoon [15 mL] freshly squeezed lemon juice 1 to 3 tablespoons [15 to 45 mL] Tabasco sauce, or any desired spicy sauce 1 teaspoon [5 mL] liquid smoke aroma 1/2 cup [125 mL] water Coarse, kosher ou sea salt, to taste Freshly ground black pepper, to taste	Over medium heat, melt butter into a frypan. Add finely chopped bacon and onion; fry until dark golden, for 5 to 8 minutes. Lower heat if onion starts to burn. Pour beer into frypan; leave mixture to boil until reduced by half. Mix in catsup, Worcestershire sauce, dark brown sugar, Dijon mustard, lemon juice, Tabasc sauceo, liquid smoke aroma and water. Leave sauce to simmer stirring often using a wooden spoon for approximately 10 minutes, until really tasty, smooth and thickened. Check for seasonings and, if needed, salt ant pepper to taste, as this sauce should be really well seasoned. Leave sauce to cool to room temperature, before serving.