Creamy Beer Cheese Sauce
- Snack
Ingredients
- 3 TB butter
- 3 TB all-purpose flour
- 1/2 cup lager beer
- 1 cup whole milk (half and half or heavy cream may be substituted)
- 1 tsp grainy dijon mustard (or regular dijon)
- 1/2-1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
- Pinch of dried parsley (optional)
- 3 cups shredded cheddar cheese, about 12 oz (or your favorite cheese)
Instructions
- In a saucepan, melt the butter over medium heat. Add the flour and whisk until combined; cook 30 seconds, whisking occasionally.
- Add the beer, whisking continuously as you pour, to eliminate any lumps from the flour mixture. Slowly whisk in the milk.
- Cook over medium heat, whisking often, for several minutes until thickened. Stir in the mustard, Worcestershire sauce, garlic powder, salt, pepper, and cayenne.
- Add the cheese a handful at a time, stirring until completely melted. Serve warm.
Note
Use a beer you like the taste of, since it's intensified in the sauce -- a lager works well for a robust but light flavor. For the smoothest melt, shred your own cheese rather than using pre-shredded.