Auburn Dragon Beer Blanc — Great for Bitter Greens

Now that the spring season is upon us, I’m consuming more green things, as they are local, fresh and plentiful. A few of my favorite greens to eat are fiddle heads, grilled asparagus and brussel sprouts. We all know how great green veggies can be with a little butter, garlic and pepper, so why not kick things up a notch and make a sauce for them to swim in?  Use that side burner on your Q if you have it! Oh.. and in case you were wondering, the “Dragon” part of this recipe come from  the Tarragon, which is sometimes called Dragon-wort.  Recipe after the Jump

1 1/2 cups Auburn Ale, I get my Auburn from Cameron’s brewery
2 Shallots diced
2 Teaspoons finely chopped tarragon
2 Cloves Garlic diced
1 Teaspoon Dijon mustard
1/4 Cup freshly squeezed lime juice
1/4 Cup heavy cream
2 sticks butter room temp, cut into 1″ cubes
salt and pepper to taste

In a saucepan over medium heat, reduce beer to 1⁄4 cup (takes 35 to 40
minutes). Add shallots, garlic, tarragon mustard, and cream and simmer until
volume is reduced by half. Add lime juice and continue heating until
liquid returns to a simmer. While mixture is still very hot, pour into
a blender and purée, adding butter one piece at a time. Season to
taste.  Use immediately, over hot vegetable as it does not taste as good cold & chunky. Sometimes I put my sauce in a thermos to stay hot and do shooters of it with asparagus.

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