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What's for Dinner?: Root beer sauce

Justin Ferguson • Updated May 28, 2014 at 11:35 AM

Every now and then, I like to be weird and do something different. This is my root beer sauce I use with a filet or lamb, depending on my mood. 

Now in this recipe, you will find to spices that are a little hard to fine. The sassafras and sarsaparilla can be found at a whole foods store, or I find mine at the Nashville farmer’s market. 

I also always use IBC; it’s the root beer of choice. The sweetness it has balances out with a gamey cut of meat. 

So enjoy this special out of my private collection and be careful; carbonated sodas, when being reduced, can foam up and boil over.

Root Beer Sauce


3 bottles IBC Root Beer

1 quart of water

1 quart of chicken stock

4 tsp. of sarsaparilla

2 tsp. of sassafras


In a stockpot on medium high heat, add water, stock, Sarsaparilla and sassafras and reduce by half. Let simmer until half of the liquid has evaporated.

Add IBC Root Beer, and reduce until the mixture can coat a spoon and not run off.

Be careful. When reducing a carbonated beverage, it will foam up and has a chance of running over the side of the pot.

Justin Ferguson is a Nashville native who now lives in Wilson County. A professionally trained chef specializing in farm-to-table cuisine and molecular gastronomy, he now provides restaurant consulting services and is operations manager for Vin Fine Wine & Spirits in Lebanon. Email him at wilsoncountycritic@gmail.com. For more than 1,500 other recipes, visit lebanondemocrat.com/recipecentral.

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