Boston Lager Cheddar Cheese Sauce

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READY IN: 15mins
SERVES: 8
YIELD: 1 Quart
UNITS: US

INGREDIENTS

Nutrition
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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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