- 1 bottle light beer
- 1/4 pound bacon, chopped
- 1/2 cup yellow mustard
- 2 tablespoons grainy Dijon mustard
- Salt and pepper
Pour the beer into a small saucepot and boil over high heat until reduced by half. Remove from heat and let cool.
Place bacon into a small, cast-iron skillet. Cook over medium heat until the bacon is rendered and becomes crispy, about 15 minutes, stirring occasionally. Using a small sieve, drain the fat from the pan into a small mixing bowl; reserve the bacon.
Add 2 tablespoons of beer reduction to the bacon fat along with the yellow mustard, Dijon, salt and pepper. Garnish sauce with some crispy bacon.
Serve alongside Firecracker Deviled Corn Dogs for dipping.
Grant’s Mexican Ranch
Jeanette’s Spicy and Creamy Honey Mustard
Jeanette’s Sweet and Smoky Ketchup
Jeanette’s Buffalo & Blue Sauce