Ingredients (~8-10 servings)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 cup whole milk
- 1/2 cup light beer (or more whole milk)
- 3/4 tsp Worcestershire sauce
- 3/4 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Pinch of cayenne (optional)
- 1/2 tsp kosher salt
- 1/2 tsp white pepper
- 1 1/2 cups freshly-shredded sharp cheddar cheese
- 3/4 cup freshly-shredded gruyère cheese
- Chopped fresh chives for garnish
- Mini soft pretzels for serving
Make the Roux Base
Melt the 1/4 cup butter in a medium saucepan over medium-low heat.
Add the 1/4 cup flour and whisk into a thick paste – this is your roux. Cook for ~1 minute, stirring constantly to cook off the raw flour taste.
The mixture will be pretty thick at this point but that’s what you want.
Add the Liquids and Seasonings
Slowly pour in the 1/2 cup milk and 1/2 cup beer, whisking constantly so you don’t get lumps.
The sauce will be thin at first but will thicken as it heats up. Bring to a gentle simmer and cook for ~1-2 minutes until slightly thickened.
Stir in the 3/4 tsp Worcestershire sauce, 3/4 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp paprika, pinch of cayenne, 1/2 tsp salt, and 1/2 tsp white pepper.
Melt in the Cheese
Pull the pot off the heat – this is important so the cheese doesn’t seize up.
Add the cheese one handful at a time, stirring until each addition is completely melted before adding more. Start with the cheddar, then add the gruyère.
The sauce should be smooth and creamy. If it seems too thick, add a splash more milk or beer.
Taste and add more salt or pepper if needed. Pour into a serving bowl and garnish with chopped chives if you want.
Serve immediately with soft pretzels while it’s still warm and melty.
Beer Cheese Dipping Sauce
Ingredients
Ingredients (~8-10 servings)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 cup whole milk
- 1/2 cup light beer or more whole milk
- 3/4 tsp Worcestershire sauce
- 3/4 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Pinch cayenne optional
- 1/2 tsp kosher salt
- 1/2 tsp white pepper
- 1 1/2 cups freshly-shredded sharp cheddar cheese
- 3/4 cup freshly-shredded gruyère cheese
- Chopped fresh chives for garnish
- Mini soft pretzels for serving
Instructions
- Melt 1/4 cup butter in a medium saucepan over medium-low heat.
- Add 1/4 cup flour and whisk into a thick paste, cooking for 1 minute while stirring constantly.
- Slowly pour in 1/2 cup milk and 1/2 cup beer, whisking constantly to prevent lumps.
- Bring to a gentle simmer and cook for 1-2 minutes until slightly thickened.
- Stir in 3/4 tsp Worcestershire sauce, 3/4 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp paprika, pinch of cayenne, 1/2 tsp salt, and 1/2 tsp white pepper.
- Remove from heat and add 1 1/2 cups shredded sharp cheddar cheese one handful at a time, stirring until melted.
- Add 3/4 cup shredded gruyère cheese one handful at a time, stirring until melted and smooth.
- Taste and adjust seasoning if needed.
- Pour into serving bowl and garnish with chopped chives.
- Serve immediately with mini soft pretzels.
