Beer and Cheese Sauce

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  • 1 12-ounce bottle of beer
  • 4 cups shredded cheese – just about any strongly flavored cheese works, like Swiss or Cheddar
  • 3 tablespoons flour
  • 1/2 teaspoon kosher salt
  • Pinch of cayenne or ground black pepper


Warm the beer in a large saucepan over medium heat. In a bowl, mix the shredded cheese with the flour and add mixture to saucepan. Stir until the cheese is completely melted. Season with salt and the pepper of choice.
Keep warm and stir often.

Note: This sauce is great with bread cubes, vegetables and pretzels or over broccoli, steak or a baked potato. It keeps in the refrigerator for several days. To serve, warm it slowly until melted. Thin with milk or cream if it becomes too thick. Experiment with different craft beers and cheeses, or add other ingredients to make it your own. For example, add 3/4 teaspoon smoked paprika, a tablespoon of chopped fresh herbs (like thyme, chives or parsley) or 1-2 teaspoons prepared horseradish. Other options include 2 teaspoons chili powder or 3-4 tablespoons of your favorite red or green salsa.
Recipe from Central Market Shoreline - Culinary Resource Center
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