An excerpt from

Salut!: The Quebec Microbrewery Cookbook
by Raymond Beauchemin

Trois Pistoles Basting Sauce for Steak

The sweetness in the Trois Pistoles strong ale picks up on the sugar in the basting sauce to offset the heat in the mustard, Tabasco and Worcestershire combo for an interesting, mildly piquant steak sauce.

2 tablespoons (30 mL) wine vinegar
1 tablespoon (15 mL) sugar
2 tablespoons (30 mL) water
2 teaspoons (10 mL) Dijon mustard
Freshly ground pepper and salt to taste
1/4 teaspoon (1 mL) hot sauce, such as Tabasco
1/2 lemon, thickly sliced
Juice from one end slice of lemon
1 small onion, sliced
1 tablespoon (15 mL) Worcestershire sauce
1/4 cup (60 mL) Trois Pistoles or strong ale (see Note)
2 tablespoons (30 mL) butter

1. In a skillet, combine: vinegar, sugar, water, mustard, salt and pepper, hot sauce, lemon, lemon juice and onion. Simmer on low heat about 15 minutes.
2. Add Worcestershire sauce, beer and butter and bring to boil.
3. Strain.
4. Use as a basting sauce for slowly barbecued steak.

Note: If Trois Pistoles is not available in your area, you can use Dogfish Head Raison d'Etre or your favourite strong ale for this recipe.