Cheddar & Ale Cheese Sauce
- 4 Tbsp butter
- 4 Tbsp flour
- 1 clove garlic, minced
- 1/2 cup small onion, diced
- 1 cup ale-style beer
- 1 cup chicken stock
- 1/2 cup milk
- 1/2 cup heavy cream
- 5 cups cheddar cheese, shredded
- 3/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/2 tsp dry mustard powder
Add the butter to a medium-size saucepan set over medium heat. When melted, add the onion and garlic. Sauté until the onion has become translucent, about 5 minutes. Stir in the flour and continue to cook for another 2 minutes while stirring. Add the beer, stock, milk, and cream and simmer until thickened. Add the cheese, salt, and pepper. Stir until the cheese is completely melted and the sauce is smooth.
I promise you, foodies, that sauce is as good as it looks. You can find some great dipper ideas on my recipe page on QVC.com. I’m thinking roasted broccoli, Toasted Garlic Pita Wedges, and Crispy Cottage Fries…with or without the Gorgonzola. A few notes on cooking with ale (and beer, in general):
• Ales are perfect for adding depth to recipes and are also complex enough to pair with red meats and pork.
• Most important rule when cooking with any beer: as with wine, never cook or bake with a beer you wouldn’t drink. You won’t like the recipe.
• Never reduce a beer as you would wine or broth. When the liquid cooks off, you’re left with the hops which may make recipes too bitter.
• Improvising can sometimes yield delicious results. But, if you’re baking with beer, the chemistry of your recipe will change because of its effervescence and yeast. For best results, use baking recipes that specifically call for beer.