Creole Sauce

• 1 tbsp unsalted butter
• 2 green onions, white parts only, chopped
• 1 tsp

In a medium saucepan, melt the butter over low heat. Add the green onions and garlic, and cook until softened, about 5 minutes. Add the beer and Worcestershire sauce and increase the heat to medium-high. Bring to a boil, reduce to a simmer, and cook until thick and syrupy and reduced to about 1 cup/