Beer Cheese Sauce
This 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