Beer Vinaigrette

prep time: 1cook time: 10servings: 2

When thinking of using alcohol to enhance the flavours of dishes, wine is probably the first thing that comes to mind. However, beer should not be underestimated in this regard. The maltiness of a Battin Gambrinus is great to intensify the flavour of rich and hearty foods, such as stews, and the sweetness of a Battin Blanche adds a little something extra to your pancake batter or bread dough. Another way we like to use beer as a cooking ingredient, is using it to spice up the classic salad vinaigrette.

Reducing the beer to a syrup-like consistency not only burns off the alcohol, but leaves behind a malty and sweet liquid which will enrich your salad dressing and deepen and intensify its flavours. We like to use the strong, yet sweet Battin Triple in our beer vinaigrette. The Triple turns a maple syrup colour when cooked down and has enough maltiness and sweetness to compliment the components of the dressing as well as the ingredients in your salad.

Making the reduction is actually the easiest thing in the world. Just bring some beer to a boil, reduce the heat, so the liquid is simmering and slowly reduce to the required amount. This can take anywhere from a couple of minutes to 10 minutes, depending on the quantity you use and need. You will be looking for a slightly thickened consistency, and the liquid should have darkened in colour.

The vinaigrette itself is very straightforward and consists of olive oil, vinegar, balsamic vinegar, mustard, some agave syrup or honey for sweetness, a shallot, salt and pepper. Everything mixed together already makes up a solid salad dressing, but adding the beer reduction brings out different layers of flavour. Serve this to your guests, and they will ask you what you put in your vinaigrette to make it taste this good! Even non-beer lovers will enjoy this!

Our favourite way to serve the beer vinaigrette is on a warm goat cheese salad with some oven roasted pears and walnuts for some extra crunch. The sweetness of the pears and the creaminess of the goat cheese goes perfectly with the tangy vinaigrette, making it a comforting, yet refreshing dish which makes the perfect starter to a course meal. Bacon is optional, but highly recommended! Making the beer reduction as well as the vinaigrette is so easy and the salad comes together in no time. Plus, it looks really beautiful!

Using beer in your cooking is such a simple way to enhance the flavours in your dishes, and maybe next time you'll go for the bottle of beer instead of the bottle of wine. And of course, the rest of the bottle is for the cook to enjoy! Cheers!