Cheddar Beer Sauce
A Little Personal History:
Cheddar beer sauce is a great spreadable for hot dogs, burgers, fries, etc. while also a great dip for pretzels, chips, bread and just about anything you’d use melted Velvetta for … only this cheese sauce tastes sooo much better.
| Prep Time | 10 minuters |
| Cook Time | 90 minutes |
| Servings |
Cups
|
Ingredients
- 1 cup White Sauce
- 2 ounce dark ale I like Guinness
- ½ cup whole milk
- 1 teaspoon Champagne Mustard Sauce
- 1 clove garlic crushed
- 1 teaspoon Worcestershire sauce
- 1 cup Cheddar cheese shredded
Ingredients
|
Instructions
- If White Sauce has been refrigerated, let it sit for about an hour or until at room temperature.
- Over medium heat, in a medium sauce pan, add milk & beer till it simmers (not to boil), add the white sauce and whisk.
- As mixture begins to blend, add mustard sauce, garlic, and Worcestershire sauce , and whisk to smooth mixture. .
- Add cheese and heat till just simmering and cheese has melted.
- For a smoother sauce, bring the sauce to a boil; lower the heat to low and very slowly simmer for up to 45 minutes.
- Whisk it every so often to avoid sticking to the bottom. Do not allow the sauce to brown.
- The longer the sauce is simmered, the smoother it becomes.
Recipe Notes
Advanced Preparation:
- This dish can be prepared in advance if stored in a tightly sealed jar and refrigerated till needed. If you’re going to refrigerated, I recommend you simmer for at least 45 minutes for a smoother sauce prior to storing.
Tips, Notes, and Variations:
- For Chile con Queso just add Pico de Gallo, Pot Luck Chili, and Lars’s Scorching Hot Sauce; a Tbs. at a time till desired consistency is reached
- This is also the sauce used for Welsh Rarebit
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