Beer Cheese Sauce

beer cheese sauceThis is a basic and classic beer cheese sauce.  I used a French sauce called a Mornay sauce as the base of this recipe.  The technique of infusing the milk with sautéed shallots and herbs adds layers of complexity, giving the rich cheese something to play off.  This beer cheese sauce recipe be used as a nacho cheese sauce for my Four Ale Nacho, a base for mac & cheese (just mixing in a pound of pasta cooked al dente, topped with grated cheese and  baked), a sauce for crêpes (stuffed with sautéed mushrooms) and a must better substituted for Cheez Whiz in a Philly Cheese Steak Sandwich.

 

Check below the recipe for variations and other flavor profiles that can be created, depending on the beer and cheese style you have available and how you want to use this recipe.

 

Makes: about 3 cups

Beer Cheese Sauce
Beer Cheese Sauce
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a classic, easy to make Beer Cheese Sauce recipe.
Servings Prep Time
3 cup 5 minute
Cook Time
30 minute
Servings Prep Time
3 cup 5 minute
Cook Time
30 minute
Beer Cheese Sauce
Beer Cheese Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
a classic, easy to make Beer Cheese Sauce recipe.
Servings Prep Time
3 cup 5 minute
Cook Time
30 minute
Servings Prep Time
3 cup 5 minute
Cook Time
30 minute
Ingredients
Servings: cup
Units:
Instructions
  • In a heavy bottom sauce pan over medium heat, add the butter and let it melt. Add the prepped onion, bay leaf, salt and sauté for 4 - 5 minutes, until the onion is transparent.
  • Dust the onions with the flour, stirring with a flat edge spatula, so you can scrape any flour from the bottom of the pan, to make a roux. Cook the roux for 3 - 4 minutes, stirring the whole time, to prevent the flour from burning.
  • Switching to a whisk, slowly pour in the beer, whisking to combine, getting any fond from the bottom of the pan, making sure all the lumps (if any) from the flour are dissolved. Add the cream. Bring the mixture to a simmer and adjust the heat to keep a gentle simmer. Add the peppercorns, cloves and nutmeg. Whisk the mixture occasionally over the next 30 minutes, as the flour flavor cooks out and the sauce thickens slightly.
  • Remove the bay leaf, clove and peppercorns from the sauce. Take the sauce off the heat. Slowly add the grated cheese while whisking to combine. Taste beer cheese sauce and adjust seasoning if needed with more salt or cracked pepper.
    beer cheese sauce
  • Beer Cheese Sauce
Recipe Notes

This sauce can be made with many beer styles.  Depending on the final brew being used, you can pair the beers flavor with the type of cheese, with a cuisine in mind to pair this beer cheese sauce to almost any style of dish.  Here are a few ideas:

The Classic Cheddar Pale Ale Beer Cheese Sauce: Use a Deschutes Brewery Mirror Pond Pale Ale  and grate some Tillamook Medium Cheddar Cheese for this sauce.  Try it on nachos, use a cheese fondue or pour over roasted broccoli.

South of the Boarder Chipolte Smoked Jack Beer Cheese Sauce: Add a Rogue Farms Chipotle Ale and use either a pepper or smoked Monterrey Jack cheese.  This is awesome over nachos, over enchiladas, as a dip for chips, vegetables (grilled and roasted), over a baked potato or mixed in with cooked elbow macaroni, roasted peppers, caramelized onions and topped with BBQ style potato chips.

German Beer Cheese Sauce: To make the perfect dip for your fresh baked pretzel, take a Märzen/Oktoberfest and add some smoked gouda or räucherkäse cheese.  Also perfect to pour some of this over a pretzel coated pork schnitzel served with some spaetzle.

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Sean Z. Paxton

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