Stout Beer Gravy

 

2 T. bacon fat

1 C. Spanish onion, thinly sliced

1 T. oven-roasted garlic paste

2 T. clarified butter

2 T. all-purpose flour

2 C. Stout beer

2 T. whole-grain mustard

1 T. Worcestershire sauce

1 T. brown sugar

Salt and pepper to taste

 

Melt bacon fat in pan over medium-low heat. Add onions; sauté until onions begin to caramelize, about 20 minutes. Add garlic paste and butter; for about 1 minute. Stir in flour; cook until flour turns golden brown, about 2 to 4 minutes. Whisk in beer, mustard, Worcestershire sauce, sugar, salt and pepper; reduce heat and simmer until gravy thickens, about 15 minutes.