BOSTON LAGER CHEDDAR CHEESE SAUCE
This is a modification of the original Leland Hotel horseshoe sauce served in Springfield Illinois in the mid 20th century. I have updated the ingredients a bit to my own taste as some of the originals are no longer available. I use this on everything that requires a cheese sauce from fries to broccoli. It also makes a mean soup with just a bit more milk.
Provided by James T.
Categories Sauces
Time 15m
Yield 1 Quart, 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 293.5, Fat 23, SaturatedFat 14.4, Cholesterol 66.4, Sodium 516.7, Carbohydrate 10.5, Fiber 0.2, Sugar 3.5, Protein 10
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