Rauchbier Cheese SauceSteven Raichlen
Rauchbier Cheese Sauce
- Yield: Makes 1 1/2 cups
- 1 clove garlic, cut in half
- 1/2 cup smoked beer
- 1/2 cup chicken stock or half and half
- 2 cups coarsely grated smoked cheddar cheese (about 8 ounces)
- 1 tablespoon flour
- 2 teaspoons prepared mustard
- Salt and freshly ground black pepper
Step 1: Rub the bottom and sides of a heavy saucepan with the cut garlic. Add the beer and chicken stock and bring to a boil.
Step 2: Meanwhile, place the cheese and flour in a bowl and toss to mix. Sprinkle the cheese into the boiling beer mixture, stirring with a wooden spoon. Bring the sauce to a boil—it will thicken.
Step 3: Reduce the heat slightly, stir in the mustard, salt, and pepper, and gently simmer the sauce until smooth and rich tasting, 3 to 5 minutes, stirring with the wooden spoon. Keep warm until serving time, or reheat gently.
To make a lighter sauce, use an inexpensive lager style beer of the sort mass-marketed in cans. To make a darker, richer sauce with a pleasantly bitter edge, use a dark beer.
Find This Recipe
New York Times Bestseller Project Smoke is the How to Grill of smoking, both a complete step-by-step guide to mastering the gear and techniques and a collection of 100 explosively flavorful recipes for smoking every kind of food, from starters to desserts. Project Smoke describes Raichlen’s seven steps to smoked food nirvana, including 1. Choose […]Buy Now ‣