Beer Cheese Sauce with Real Cheddar
Thick, creamy, and ultra-cheesy. Perfect for pretzels, nachos, or pouring over dinner
Ingredients
- ¼ cup butter
- ½ cup flour
- 1 cup whole milk
- 1 cup beer lager works best
- 1 cup yellow cheddar cheese packed
- 1 cup white cheddar cheese packed
- 1 tsp grainy mustard
- ½ tsp oregano
- ½ tsp pepper
- 1 tsp Worcestershire sauce
- ¼ tsp cayenne optional, add more for heat
- ½ tsp salt plus more to taste
Instructions
- Grate the cheese and measure everything out. This recipe moves fast once the roux starts cooking.
- In a heavy-bottomed saucepan, melt the butter over medium-high heat.Sprinkle flour over the melted butter and whisk continuously for 2 minutes. This cooks out the raw flour taste and creates the base for your thick, creamy sauce.
- Stir in the mustard, then slowly pour in the milk while whisking constantly.Whisk until the mixture becomes smooth and lump-free.
- Pour in the beer and stir to combine.Bring the sauce to a gentle boil and cook for 5–7 minutes, or until thickened.
- Once thick, turn the heat to medium-low and add both cheddar cheeses.Stir until fully melted and velvety.
- Add:Taste and adjust seasonings if needed.Salt, Pepper, Oregano, Cayenne (optional but so good!)
Serve Immediately
- This dip is best served hot and fresh—but reheats beautifully for parties, snacks, or dinner sides.