Making a glaze for salmon, wings, ribs and other things is easy and fun when you try out different brews to see what flavors they impart.
Beer Glaze Sauce
1/2 cup honey
12 ounces of a dark beer (porter, stout, brown ale, abbey ale, Märzen, Oktoberfest, Belgian Dark, Pumpkin Ale, etc.)
1/4 cup red wine vinegar
1/2 teaspoon cayenne pepper (optional)
1 tablespoon cornstarch
1 tablespoon cold water
Stir in the honey, beer, red wine vinegar and cayenne pepper(optional) into a small pot and bring to a boil.
Simmer over medium heat, stirring occasionally, until the sauce has thickened and reduced to 3/4 cup, about 10-15 minutes.
In a very small bowl mix the cornstarch and water together to make a slurry.
Pour the cornstarch slurry into the pot with your sauce and bring to a boil again and then let it simmer over moderate heat until thickened.
Rather than adding cayenne pepper to spice up this recipe you can use hot honey instead of regular honey.