Cheddar, Ale & Bacon Dip

By slebel

Ingredients

• INGREDIENTS
• 2 medium carrots, cut into 1/4-inch dice (1 cup)
• 2 celery ribs, cut into 1/4-inch dice (1 cup)
• 2 teaspoons finely chopped garlic
• 1 Turkish or 1/2 California bay leaf
• 1/2 stick (1/4 cup) unsalted butter
• 3 T butter
• 6 T flour
• 1 T bacon fat
• 1 cups whole milk
• 2 1/2 c ale such old hen
• 1 tsp Worcestershire sauce
• 1 teaspoon dry mustard
• 1 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lb extra-sharp Cheddar (preferably English; rind removed if necessary), grated (4 cups)
• Smoked cheese
• Lb bacon
• Chives
• In a saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the milk and beer, increase the heat to medium

Preparation

Step 1

INGREDIENTS


2 medium carrots, cut into 1/4-inch dice (1 cup)
2 celery ribs, cut into 1/4-inch dice (1 cup)
2 teaspoons finely chopped garlic
1 Turkish or 1/2 California bay leaf
1/2 stick (1/4 cup) unsalted butter
6 T butter
6T flour
1 cups whole milk

2 1/2 c ale such old hen
1 tsp Worcestershire sauce
1 teaspoon dry mustard
1 1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb extra-sharp Cheddar (preferably English; rind removed if necessary), grated (4 cups)
Smoked cheese
Lb bacon
Chives

Cook carrots celery in butter until soft
In a saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the milk and beer, increase the heat to medium-high and bring the mixture to a simmer. Add the mustard, Worcestershire and hot sauce and cook, whisking occasionally, until the mixture begins to thicken, 3 to 5 minutes.

Working in batches, add the cheese in large handfuls, whisking until each batch has completely melted before adding more. Season with salt and pepper. Serve immediately with toast points, crostini and crudités for dipping. Makes about 2 cups.

Williams-Sonoma Kitchen.