This recipe uses the flavors found in German style beers and mixes in Eastern European style cheeses to create a wonderful fondue, nacho, sandwich or Mac & Cheese sauce. This sauce base recipe is a mornay-style sauce; rich, decadent and easy to prepare, creating an elegant sauce with lots of application ideas.
2cupcheese, gratedsuch as Comte, Emmentaler, Gouda, aged Cheddar, beer cheese or a mix | blend of cheeses
Melt the butter or fat in a heavy bottom saucepan over medium heat. Add the bay leaf, caraway seeds and the prepped onion or shallots, sautéing for 5 - 6 minutes until the onion is transparent. Add a pinch of salt, then dust the onions with the flour, stirring to make a roux. Cook the roux for 3 – 4 minutes, stirring continuously to prevent the flour from burning. Switching to a whisk, slowly pour in the beer, followed by the cream. Whisk to combine, making sure there are no lumps of roux. Bring the mixture to a simmer and adjust the heat to maintain a gentle simmer. Add the peppercorns, cloves and nutmeg. Whisk occasionally over the next 30 minutes as the flour flavor cooks out of the sauce.
Strain the sauce through a sieve into a clean pot, removing the bay leaf, caraway seeds, cloves and peppercorns from the sauce. With the sauce off the heat, slowly whisk in the grated cheese. Adjust the seasoning to taste. This sauce can be made with virtually any German beer style (lower IBU styles work better). Depending on the final use, adjust the beer flavor with different types of cheese to highlight both elements, much like a beer and cheese pairing.