Indulge in our large Chocolate Shake, a creamy blend of rich chocolate ice cream and milk, topped with whipped cream for the ultimate treat.

Chocolate Shake, large size

Sliders are served deconstructed with condiments on the side druthers cheese sauce, golden rule blonde, cherry peppers.

Shred the sharp cheddar and white cheddar (if using) and set aside. Cut the cream cheese into small pieces so it melts easily.

Prep cheeses

In a medium saucepan set over medium heat, melt the 4 tablespoons of unsalted butter. Once foaming but not browned, whisk in the 1 cup flour to form a paste. Cook the roux, whisking constantly, for 1 to 2 minutes to remove the raw flour taste — do not let it darken significantly.

Make a roux

Slowly whisk in the 1 cup whole milk and 1 cup half-and-half in small additions to keep the mixture smooth. Once incorporated and slightly thickened (2–3 minutes), whisk in the 1 cup beer gradually. Bring the mixture to a gentle simmer — do not boil — until it thickens to a creamy sauce that coats the back of a spoon, about 3–5 minutes.

Add milk and beer

Lower the heat to low. Add the 2 oz cream cheese and stir until melted and smooth. Whisk in the shredded cheeses in small handfuls, waiting until each addition melts and the sauce is smooth before adding more to prevent graininess. Stir in 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon cayenne, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning or beer intensity as desired.

Incorporate cheeses & seasonings

If the sauce is too thick, thin with up to 1/4 cup of additional milk or beer, a tablespoon at a time. Keep the sauce warm over the lowest heat setting or transfer to a small slow cooker or fondue pot set to low for serving. Stir occasionally to maintain a smooth texture.

Finish and hold

Slice pickled cherry peppers, red onion, and dill pickles and arrange them in small bowls for passing. Place whole grain mustard or extra Dijon in a bowl. Melt 2 tablespoons butter and brush the insides of the slider rolls; toast them lightly in a skillet or under a broiler until golden, about 1–2 minutes.

Prepare condiments

Place the warm beer cheese sauce in a communal serving vessel (small fondue pot, gravy boat, or bowl). Arrange toasted slider rolls, sliced pickled cherry peppers, mustard, sliced onions, and pickles on a platter. Garnish the cheese sauce with chopped chives or parsley if desired. Let guests assemble sliders to their taste by spooning or dipping cheese onto the rolls and adding desired condiments.

Serve deconstructed

Store any leftover sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat on the stovetop, whisking in a splash of milk or beer to restore creaminess.

Storage

unsalted butter

all-purpose flour

whole milk

half-and-half

beer (Golden Rule Blonde or similar light lager)

sharp cheddar cheese, shredded

white cheddar cheese, shredded (optional for tang)

cream cheese, softened

Dijon mustard

Worcestershire sauce

garlic powder

onion powder

ground cayenne pepper

kosher salt

freshly ground black pepper

mini slider rolls or small buns (for assembling at table)

pickled cherry peppers, sliced

whole grain mustard or additional Dijon

thinly sliced red onion

dill pickles, sliced

butter (for toasting rolls)

chopped fresh chives or parsley (optional garnish)

Beer Cheese

Make Beer Cheese Recipe in just 35m. Sliders are served deconstructed with condiments on the side druthers cheese sauce, golden rule blonde, cherry peppers.

Beer Cheese

Descriptors

Tasting Notes

Food Pairings

You might also like