A rich, creamy, and flavorful beer cheese sauce perfect for dipping pretzels, drizzling over fries, or transforming into a gourmet mac and cheese. Its robust flavor comes from a classic roux base, a hint of spice, and your favorite brew.
Easy Beer Cheese Sauce Recipe
A rich, creamy, and flavorful beer cheese sauce perfect for dipping pretzels, drizzling over fries, or transforming into a gourmet mac and cheese. Its robust flavor comes from a classic roux base, a hint of spice, and your favorite brew.
Ingredients
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 1 tsp dry mustard
- 1 tsp Worcestershire sauce
- 0.5 tsp black pepper
- 0.25 tsp cayenne pepper or to taste
- 1.5 cup whole milk
- 1 cup beer such as lager or pale ale
- 2 cup sharp cheddar cheese shredded
- 0.5 tsp garlic powder optional
- 0.5 tsp onion powder optional
- To taste salt
Instructions
- 1. In a medium saucepan, melt the butter over medium heat.
- 2. Whisk in the all-purpose flour, dry mustard, Worcestershire sauce, black pepper, and cayenne pepper. Cook, stirring constantly, for 1-2 minutes until a thick, light golden paste (roux) forms.
- 3. Gradually whisk in the milk until smooth, then slowly add the beer, continuing to whisk to prevent any lumps.
- 4. Bring the mixture to a gentle simmer, stirring frequently. Cook for 5-7 minutes, or until the sauce has thickened to your desired consistency.
- 5. Remove the saucepan from the heat. Gradually stir in the shredded cheddar cheese, a handful at a time, until it is completely melted and the sauce is smooth and creamy.
- 6. If using, stir in the garlic powder and onion powder. Taste the sauce and add salt if needed, adjusting any seasonings to your preference.
- 7. Serve the beer cheese sauce warm with your favorite dippers like soft pretzels, tortilla chips, or vegetables. Enjoy!
Notes
For best results, use a good quality, medium-bodied beer like a lager, pale ale, or amber ale. For a non-alcoholic version, substitute the beer with chicken or vegetable broth. Always grate your own cheese from a block for the best melt and texture, as pre-shredded cheeses often contain anti-caking agents that can affect smoothness. Adjust the amount of cayenne pepper to control the spice level. Serve immediately, as the sauce will thicken as it cools. Reheat gently over low heat, whisking in a splash of milk or beer if needed to restore consistency.
