Beer Cheese Sauce

Chef: Wyatt Brege

Yield: 4 Quarts

Ingredients:

  • ¼ lb Butter
  • 1 Cup AP Flour
  • ½ Gallon Heavy Whipping Cream
  • 8 fl oz Light Beer
  • 2 Quart Shredded Cheddar/jack Cheese
  • 2 Tbsp House Seasoning

Directions:

  1. Over medium high heat, create a blonde roux with the butter and flour in a 6 quart sauce pot

  2. Add the first half of cream and thicken

  3. Add the beer and the cheese, whisking until the cheese is mostly melted

  4. Whisk in the last quart of heavy cream

  5. Season, then place the pot in a baine-marie