Boston Lager Cheddar Cheese Sauce
- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
1 Quart
- Serves:
- 8
ingredients
- 1⁄2 cup unsalted butter
- 1⁄2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1⁄4 teaspoon dry mustard
- 1⁄8 teaspoon cayenne pepper
- 2 cups whole milk, at room temperature
- 1 tablespoon Worcestershire sauce
- 8 ounces sharp cheddar cheese, grated but not pre-grated
- 3⁄4 cup beer, at room temperature
directions
- Melt the butter in a large heavy saucepan over medium heat. Add the flour and stir with a wooden spoon or whisk to combine. Cook for a couple minutes so the flour loses its raw taste.
- Whisk in the milk, salt, mustard and pepper. Bring to a simmer and cook, stirring constantly, until the mixture is quite thick.
- Remove the saucepan from the stove. Add the Worcestershire sauce and the cheese, and stir until the cheese is completely melted .
- Whisk in the beer, and return the saucepan to the stove. Cook, stirring constantly, until the sauce comes just to a bare simmer. Do not let it boil.
- Other notes, Do not use pre-grated cheese as the anti-caking agent will make the sauce grainy. I prefer medium raw milk white cheddar from Jason Wiebe Dairy. It is a sharp as any national brand labeled sharp but in general if you don't like the flavor of a cheese by itself don't cook with it. As f or beer I prefer Samuel Adams Boston Lager but any hoppy beer such as a good lager or IPA will do.
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