Boston Lager Cheddar Cheese Sauce

This is a modification of the original Leland Hotel horseshoe sauce served in Springfield Illinois in the mid 20th century. I have updated the ingredients a bit to my own taste as some of the originals are no longer available. I use this on everything that requires a cheese sauce from fries to broccoli. It also makes a mean soup with just a bit more milk.

• Ready In: 15 mins
• Serves: 8
• Yields: 1 Quart

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

1. 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.
2. Whisk in the milk, salt, mustard and pepper. Bring to a simmer and cook, stirring constantly, until the mixture is quite thick.
3. Remove the saucepan from the stove. Add the Worcestershire sauce and the cheese, and stir until the cheese is completely melted .
4. 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.
5. 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.