Sunday, February 5, 2012
Cheesy Beer Sauce
1 large clove garlic, finely minced
1/2 c. flour
6 oz. beer (bock) - divided
14 1/2 oz. can chicken broth
12 oz. extra sharp cheddar cheese, shredded
1/3 c. half and half
1/2 Tbsp. Worcestershire sauce
1/2 tsp. Dijon mustard
Melt butter in a heavy 1 1/2 qt. saucepan. Add garlic and cook about 1 minute (do not overcook or brown). Add flour a little at a time to incorporate into the flour. Allow flour to brown slightly (golden, not brown). Add 3 oz. beer and incorporate to make a thick paste. Add chicken broth a little at a time and whisk to make a smooth sauce. Bring to a slow boil. Add cheese a little at a time and whisk in to melt, making sure the heat is on low. Make sure the sauce is smooth and silky. Add half and half, Worcestershire sauce and Dijon mustard. Add remaining beer to make to the consistency desired. For a thin sauce, add the entire amount. Allow the sauce to simmer on very low heat for at least 15 minutes or up to an hour, stirring occasionally. If you want a thinner sauce, add more liquid, but to keep it thick, do not rely on evaporation to thicken it up.
Serve as a sauce over fries, chili, chips, or as a dipper for veggies or pretzels. Can also be served as a beer-cheese soup and serve with popcorn!