Monday, September 22, 2014

Beer Cheese Sauce

My assignment this week to help relieve some of Mackenzie's over zealous projects was to make a little Beer Cheese Sauce for the baby shower she is hosting. She of course has everything in hand but appreciates a little help here and there. The sauce had to as good as her attention to the details of the rest of the party and I silently dropped it off in her fridge at 0500 this morning taking great care not to wake her after she worked yesterday.

Beer Cheese Sauce

1/2 bottle of pale ale
3 T butter
1 T olive oil
1 medium onion chopped fine
2 cloves garlic minced
4 T flour
2 c milk or more for consistency
1/2 loaf Velveeta cubed
1 can cheddar Rico's Aged Cheddar Cheese Sauce
1T Worcestershire Sauce
1/2 c Parmesan
1 c sharp cheddar

Start by sauté the onions in the oil and butter. Add the garlic for 30 secs then add the flour. Cook just a minute but don't let the flour brown. Add the beer and stir then add the milk. Cook till thickened stirring to avoid lumps. I used a blender stick to incorporate the onions and remove any lumps.
Add the cheeses and stir to melt. Add the Worcestershire. Do not allow the sauce to boil as it will break.  Serve warm over noodles.  Notice I did not add salt due to the processed cheeses and I would thin with milk rather than beer as the beer tends to over power the delicate flavor balance.  I used a light pale ale, the darker lager I first opened caused an unpleasant color.

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