Side Of Beer Cheese Recipe
Make Side Of Beer Cheese Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beer Cheese Sauce
Garnish / Serve
Method
Beer Cheese Sauce
Prepare cheeses
Grate the sharp cheddar and the optional white cheddar/gouda and set aside in a bowl so they are ready to melt. If using cream cheese, cut into small cubes and let come slightly toward room temperature for easier melting.
Make a roux
In a medium saucepan over medium heat, melt the 2 tablespoons of unsalted butter. Once foaming but not browned (about 1 minute), sprinkle in the 2 tablespoons of flour. Whisk constantly for 1–2 minutes until the mixture bubbles and the raw flour smell cooks out but does not brown.
Add beer and milk
Slowly whisk in the beer in a thin stream until incorporated and smooth. Then whisk in the 1 cup of whole milk. Continue to cook, whisking frequently, until the mixture thickens slightly and coats the back of a spoon, about 3–4 minutes. Reduce heat to low.
Season and melt cheese
Stir in the 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 3 drops hot sauce, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Add the cream cheese (if using) and stir until mostly melted. Turn off the heat. Add the grated cheeses in two additions, stirring after each addition until fully melted and smooth. If the sauce is too thick, return to very low heat and whisk in up to 2 tablespoons additional milk or a splash more beer until you reach desired consistency.
Adjust and finish
Taste and adjust seasoning — add more salt, pepper, or hot sauce to preference. Keep warm over the lowest possible heat, stirring occasionally, or transfer to a small warm serving bowl. If the sauce cools and thickens, reheat gently over low heat while stirring and add a little milk to loosen.
Garnish / Serve
Transfer the beer cheese to a small serving ramekin or bowl. Sprinkle with chopped fresh chives or parsley and a crack of black pepper. Serve warm alongside pretzels, fries, roasted vegetables, burgers, or as a dipping sauce. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently.