Beer Sauce

For the beer sauce, cut onions into thin slices, cook with bay leaf and malt beer for about 10 minutes. Heat butter, chop parsley root and cook in fat until tender.

Meanwhile, dissolve gingerbread in vinegar and a little boiling malt beer, add to beer with vegetables and bring to a boil. Mix flour in cold water, add to the beer and let the sauce boil up for another 8 minutes. Season the beer sauce with sugar, salt and red wine and purée with a hand blender.

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