Beer Cheese Sauce (for everything)
How to make beer cheese sauce you can put on everything from pasta to burgers and nachos.
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Servings: 4 servings
Calories: 607kcal
Ingredients
- 4 cups good melting cheese shredded*
- ¼ cup flour sub corn starch
- 1 tablespoon butter
- 2 cloves garlic minced
- 1 cup beer**
- ⅓ cup heavy cream fresh, at room temperature
- pinch dried oregano
Instructions
- Toss the cheese with the flour or starch and set aside.
- In a large sauce pan over medium-low heat melt the butter and saute the minced garlic just until it is fragrant and begins to soften.
- Move the pan away from the heat temporarily and slowly add the beer, stirring constantly. Return to the stove ring, and simmer for 2-3 minutes to reduce Add the heavy cream and oregano and simmer for another 2-3 minutes.
- Remove from the heat and slowly begin to incorporate the prepared cheese, about a handful at a time, stirring as you go. Once all the cheese has melted into the sauce you can place it back over a stove ring on low heat for a final thermal boost, about 1 minute. Stir again and enjoy while warm.
Notes
*Cheddar, fontina, colby, gouda or a combination. Measure the shredded cheese. If grating from a cheese block, do so while cold, then allow to come to room temperature.
**We recommend a Czech pilsner or a Munich helles. American craft lager would be great too. Look for a dominant malt profile with light kilned malt and herbal tasting hops with low bitterness.
To reheat the sauce without breaking it: Transfer it from the container in which you refrigerated it to a sauce pan and add 1-2 tablespoon heavy cream. Place it over low heat and gently stir until homegenous and warmed through.
Nutrition
Serving: 1g | Calories: 607kcal | Carbohydrates: 13g | Protein: 28g | Fat: 48g | Saturated Fat: 28g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 772mg | Fiber: 1g | Sugar: 1g
