Beer and cheese are essentially a match made in heaven. There are myriad variations of both and almost as many great combinations of the two. Finally, I have found a beer that fits nicely into a cheese sauce. So at long last here you have it. Beer and cheese sauce (with chilli, just because).
After trying this recipe with quite a few different beers, I decided to do a head to head shootout with 2 styles that I thought would compliment the cheese nicely. They are both brewed at the Brains Craft Brewery. I chose Rye Catcher, and Atlantic White. The beer that ultimately won is Atlantic White. It’s my first time cooking with a witbier, but the results speak for themselves (trying not to sound like a dick here, and failing…). The Rye Catcher, while nice when eating, left a strange aftertaste. This I find odd as it’s my preferred of the two to drink.
As followers of the blog will know, I’m not exactly fond of spicy food. This sauce has a nice chilli flavour and a subtle warmth, rather than a proper chilli kick. Chilli heads will want to add more, or you can omit them completely, it’s really a matter of personal taste.
You will need:
- 30g plain flour
- 30g butter
- 150ml milk
- 150ml beer
- 1 small onion, peeled and halved
- 1 chilli, finely chopped
- 80g grated strong cheddar
- 80g grated gouda
- 1 pinch fresh grated nutmeg
Melt butter over a low heat, when melted add the chilli and cook for about 5 minutes.
Add the flour, mix into a roux and cook for 3-4 minutes (constantly stirring) until the mix begins to darken slightly.
Add the milk, stir until you have a thick glossy sauce, then add the onion and nutmeg.
Cook for about 15 minutes, to get rid of the floury taste and thicken.
Remove and bin the onion, add the beer, whisk well. Raise heat to medium and cook for about 10-15 minutes to cook off the alcohol. Stir occasionally. Don’t worry if it goes lumpy, that is nothing that a good whisking won’t fix.
Add the cheese, reduce heat to low and whisk into the sauce.
Simmer for about 5 minutes, then season with pepper and more nutmeg if desired.
If you aren’t using the sauce immediately, cover with cling film to prevent a skin forming, and remember that it will need whisking again whilst it is being reheated.
Did you make this? Did you change anything? Let us know in the comments or via Twitter!
- Homebrew Chef-Beer Cheese Sauce
- The Beeroness-Foolproof Beer Cheese Sauce
- Pretzel Burger With Beer Cheese Sauce