Creamy Beer Cheese Sauce #appetizers #fingerfood

Of late, I've had a fixation on cheddar. Brew cheddar to be explicit. About the entirety of our preferred eateries have a starter or two on the menu that accompany lager cheddar and OMG I can't get enough. I've been determined to make a recipe that is similarly as tasty as the café's rendition, if worse. DONE!

My preferred part about this recipe is the way versatile it is. Need a thicker sauce, to a greater degree a plunge consistency? Stew it longer or include somewhat less fluid. Need it spicier? Include more cayenne, or some jalapeno. Play around with the cheddar utilized, utilize an alternate lager, the potential outcomes are inestimable!

I for one think it tastes best when made crisp, yet it very well may be done early. Simply ensure you heat it up gradually and mix it regularly, else it can get grainy and perhaps discrete. Thick and smooth cheesiness, with a lot of cheddar and brew season!

You can utilize whichever lager you like to drink. Ensure it's a flavor you like, as it will be pervasive in the sauce. I love to utilize an ale style brew, as it has a hearty, yet light taste.

 

This ultra rich sauce is produced using ale brew, milk, cheddar and flavors and is ideal for plunging or fixing your preferred nourishments!

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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