I created this sauce for my St. Patty’s Day broiled lamb chops (see my recipe box), but it turned out to be so good that I think it warrants its own post. it has a good balance of sweet and savory, but maintains the unmistakable flavor of Guinness®. My kids even liked it, which is a great testimony for an on-the-fly recipe.
- 1-½ cup Guinness® Extra Stout
- ½ cups Chili Sauce (I used Heinz)
- ½ cups Brown Sugar
- 2 Tablespoons Red Wine Vinegar
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Pickapeppa Sauce (in the Hot Sauce Section)
- 1 Tablespoon Honey
- 1 teaspoon Garlic Salt
Add the beer and garlic salt to a medium sauce pan and whisk to combine.
Heat the pan over medium heat, add the remaining ingredients, and whisk to combine.
Simmer until the sauce is reduced by half (about 15-20 minutes) and set aside to cool.
Brush it on your carnage of choice during the last 5-10 minutes of cooking.
(Makes about 1 1/4 cups.)