This morning an interview we did with Will Hawkes appeared on Imbibe where I said "I can't eat normal cheese sauce anymore, it just doesn't taste right!". Today we were planning on giving you our very own cheese sauce recipe. Magic.
This beer cheese sauce is super simple to make and you've probably got all the ingredients you need at your disposal right now. We use this to top of "dirty fries" and as the base for our IPA Blue Cheese sauce. Honestly, only about 50% of the beer cheese sauce we make ever leaves the kitchen, the rest is consumed by Dan & I.
This sauce is great on pasta, on chips, I've eaten it on its own to be quite honest. Send us some pictures on any of our social media channels with how you served it, we'd love to know.
- 250ml Double Cream
- 250ml Whole Milk
- 250ml Pale Ale (we use Fourpure's American Pale)
- 75g butter
- 6 tablespoons flour
- 250g Mature cheddar
- Put the cream, milk, pale ale, butter and flour into a pan and set over a medium heat. Whisk until the butter is melted, the flour is incorporated and your sauce begins to thicken.
- Once your sauce reaches boiling point add the cheese gradually and continue to stir until all the cheese has melted.
- Serve immediately.
This sauce will keep in the fridge for up to 3 days, just reheat in a sauce pan. You can freeze this sauce for up to 4 weeks, though you made need to add a wee bit more cheese and flour to thicken after the defrosting process.