Hoppy Thanksgiving!: Pilsner Gravy Recipe

We love beer. Drinking it, making it, talking about it, you name it. One thing I’ve noticed about working at a brewery is you will soon find yourself trying to sneak beer into everything you make. I like drinking it, so it should taste good in food too right? One curiosity leads to the next and then I’ve done it. And let me tell you, it’s a trend you should ‘hop’ on even if you don’t eat, breathe and sleep everything about beer.


This gravy whipped up by one of our master catering chefs, Leon, has a certain “WOW” factor that can’t be beat. The secret comes from Boundary Bay’s Bohemian-style pilsner lager that has a clean finish with subtle bitterness... AND it’s vegan! 



Pilsner Sweet Onion Gravy

2 Tablespoons Olive Oil

2 Medium onions, grated

½ teaspoon brown sugar

I sprig rosemary, roughly chopped

1/8 teaspoon dried thyme

1/8 teaspoon lavender

1 teaspoon smoked paprika

½ teaspoon salt

½ pepper, freshly ground

2 cups vegetable stock

1.5 cups Pilsner

2 Tablespoons cornstarch

2 Tablespoons cold water


Heat olive oil in large pot.

Add onions, brown sugar, herbs, smoked paprika, salt and pepper and cook at medium heat for 7-8 minutes.

Pour in broth and beer and bring to a boil.

Once boiling, reduce heat and simmer, covered, for 45 minutes.

Remove from heat and pour gravy through small mesh strainer to separate any bigger bits out.

Return strained sauce to the pot and heat.

Gently mix cornstarch with the cold water. Add combination to sauce, stirring constantly so the mixture doesn’t clump together. Bring to boil, then reduce heat and cool until the gravy thickens.

And voila!  

Pour over turkey, mashed potatoes, stuffing and anything else your heart desires!