Creamy Beer Cheese Sauce

This radical creamy sauce is created from beer, milk, cheese and spices and is ideal for dipping or topping your favorite foods!

My favorite half concerning this formula is however adaptative it's. need a thicker sauce, a lot of of a dip consistency?  Simmer it longer or add a small amount less liquid. wish it spicier?  Add a lot of cayenne, or some jalapeno. manipulate with the cheese used, use a unique brew, the chances square measure endless!

Creamy Beer Cheese Sauce

CAN BREW BECHAMEL BE CREATED PRIOR TO TIME?

Sure can!  I in person assume it tastes best once created contemporary, however it is done prior to time. simply certify you warmth it up slowly and stir it typically, otherwise it will become coarse and presumably separate.

WHAT QUITE BREW DO YOU HAVE TO USE FOR BREW CHEESE?

You can use whichever brew you prefer to drink. certify it’s a flavor you prefer, because it are rife within the sauce. i like to use a lager-style brew, because it includes a strong, nevertheless lightweight style.

INGREDIENTS:

• 3 Tbsp butter
• 3 Tbsp 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 (or your favorite cheese) (about 12 oz)

INSTRUCTIONS:

1. In a saucepan, melt butter over MED heat.  Add flour and whisk until combined.  Cook 30 seconds, while whisking occasionally.  
2. Add beer, whisking continuously as you pour, eliminating any lumps from the flour mixture.  Slowly add in milk, whisking as you pour.
3. Cook over MED heat, whisking often, for several minutes, until mixture has thickened.  Stir in mustard, Worcestershire sauce, garlic powder, salt, pepper, and cayenne.  
4. Add cheese, a handful at a time, and stir until completely melted.  Serve warm.

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