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Steam Whistle Pilsner & Mustard Seed Vinaigrette on Sprout Salad with Potato and Onion Galette

This dish was created by Executive Chef, Marc Breton from the Gladstone Hotel, Toronto, to be served at The Brewer’s Plate, a celebration of local food & drink and a fundraiser for Green Enterprise Toronto.


For the Onions
Sauté onion and garlic in olive oil over medium heat, seasoning with salt and pepper. Add herbs and continue cooking till soft and lightly browned. Add Steam Whistle Pilsner and vinegar and cook till fairly dry. Taste and adjust seasoning. Drain well and cool.

For the Vinaigrette
Reduce beer over medium heat until slightly thick and syrupy; volume should be approximately 2 Tbsp by now. Combine all except oil in food processor. With motor running add oil in a thin stream. Taste and season with salt and pepper.

For the Potatoes
Slice potatoes slightly thicker than a potato chip (use a mandolin if possible). Brush baking sheet liberally with oil and layer potato slices overlapping to cover the pan in an even solid layer. Sprinkle with salt and pepper. Lightly oil the bottom of the other pan and place over potatoes to flatten while baking. Bake at 350F 10-15 minutes until potatoes are cooked through. Uncover to cool and dry. Transfer to a clean, well oiled baking sheet by placing over potatoes and flipping both pans together. Top with cooked onions and triangles of cheese. Bake @400F 10-15 mins. till crisp on the bottom. Serve with salad tossed with Steam Whistle vinaigrette.



  • 3 lbs onions, sliced thin, length ways
  • 2 garlic cloves, chopped fine
  • 2 Tbsp olive oil
  • 1 tsp fresh thyme, chopped
  • 1 tsp fresh rosemary, chopped
  • 1/2 tsp fresh sage, chopped
  • 1/2 cup Steam Whistle Pilsner
  • 2 Tbsp apple cider vinegar


  • 1 bottle Steam Whistle Pilsner
  • 2 Tbsp mustard seeds, lightly toasted in a dry pan
  • 2 Tbsp shallots, chopped fine
  • 3 Tbsp whole grain mustard (Pommery )
  • 1/4 cup apple cider vinegar
  • 1 tsp wild flower honey
  • 1 cup vegetable oil
  • salt and pepper, to taste
  • small salad of mixed sprouts


  • 1 lb – potatoes
  • salt and white pepper, to taste
  • 1/2 lb - cheddar (try Monforte’s smoked sheep’s milk cheddar)
  • vegetable oil to brush pans