Best Boston Lager Cheddar Cheese Sauce Recipes

CREAMY CHEESE SAUCE

Steps:

• Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook for 1 to 2 minutes to remove the raw flour taste.
• Whisk in the salt and pepper. Gradually add in milk about 1/4 cup at a time, while continuously whisking. Continue to cook and whisk until slightly thick.
• Remove the saucepan from heat. Add in the chedder cheese and stir until the cheese has melted and is smooth.

HOMEMADE CHEDDAR CHEESE SAUCE

Steps:

• Melt butter in a saucepan over medium heat. Whisk in flour and salt until a paste forms. Slowly add milk; cook and stir until fully incorporated, about 2 minutes. Add cheese, stir to combine, and cook until melted, 1 to 2 minutes.

BOSTON LAGER CHEDDAR CHEESE SAUCE

Steps:

• Melt the butter in a large heavy saucepan over medium heat. Add the flour and stir with a wooden spoon or whisk to combine. Cook for a couple minutes so the flour loses its raw taste.
• Whisk in the milk, salt, mustard and pepper. Bring to a simmer and cook, stirring constantly, until the mixture is quite thick.
• Remove the saucepan from the stove. Add the Worcestershire sauce and the cheese, and stir until the cheese is completely melted .
• Whisk in the beer, and return the saucepan to the stove. Cook, stirring constantly, until the sauce comes just to a bare simmer. Do not let it boil.
• Other notes, Do not use pre-grated cheese as the anti-caking agent will make the sauce grainy. I prefer medium raw milk white cheddar from Jason Wiebe Dairy. It is a sharp as any national brand labeled sharp but in general if you don't like the flavor of a cheese by itself don't cook with it. As f or beer I prefer Samuel Adams Boston Lager but any hoppy beer such as a good lager or IPA will do.

CHEDDAR CHEESE SAUCE

Steps:

• In a saucepan over medium heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese. Cook and stir until cheese is melted., Serve 1-1/2 cups of cheese sauce with the baked potatoes. Refrigerate remaining sauce.

CHEDDAR CHEESE SAUCE

Steps:

• 1. Heat milk in large pan over medium heat til you see bubbles forming on top. Meanwhile, melt butter in another pan and stir in flour to make a roux.
• 2. Add warm milk, whisking constantly and continue cooking til mixture thickens, about 5 minutes. Add cheese, whisking constantly to mix. Season with cayenne and salt and pepper to taste. Strain through a sieve to remove any lumps before serving. Makes 3 cups.