Beer Cheese Sauce

Beer Cheese Sauce

Delicious cheese in liquid form?! Yes, please. Great as a burger or hot dog topping, or a dip for big, soft pretzels. You’re the beer boss, you make the beer rules.

  • ½ Stick Butter
  • ⅓ Cup AP Flour
  • 1 Tbsp Ground Mustard
  • 1 Cup Beer of Choice
  • 1 Can (12oz) Evaporated Milk
  • 1 lb Wisconsin Cheddar Grated (not pre-shredded)
  • Pinch Kosher Salt
  • Pinch White Pepper

Melt butter in a saucepan over medium heat. Whisk in flour and mustard, stirring and cooking the roux for about two minutes. Stir in the beer and bring to a simmer, letting the alcohol cook off for a couple minutes. Add evaporated milk and bring back to a low simmer. Slowly fold in the cheese and stir until fully melted and incorporated. Serve while hot and flows like silky lava.

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