Beer Cheese Sauce
Tags: Sauce/Condiment
Yield: 3 cups
- 12 ounces sharp cheddar cheese, shredded
- 1 1/2 tablespoons cornstarch
- 1 ( 12- ounce) bottle beer, preferably brown ale
- 5 ounces evaporated milk
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- Kosher salt, to taste
- Toss cheese with cornstarch in a medium bowl; set aside.
- Whisk together beer, milk, mustard, and Worcestershire sauce in a medium saucepan. Heat over medium heat until gently steaming, whisking frequently to prevent scorching.
- When beer mixture is warm, add cheese, stirring until completely melted, bubbling slightly, and thickened. Stir in hot sauce and season with salt to taste; serve immediately.
- Try using 1 tbsp mayo instead of dijon. In other recipes, adding white wine when subbing mayo for dijon may be appropriate, but this recipe has enough alcohol already.
- Try using half cheddar and half mozzarella, gruyere, or jack.
