#How to make a cheese sauce for pretzel mac#
Pretty much any cheese that would be delicious in macaroni and cheese will work for this.Īs a matter of fact, you can even use this sauce in mac and cheese if you use a bit more liquid so it’s not quite so thick!Īnyway, I digress. If you aren’t a fan of Provolone or Parmesan, or you don’t want to go to the store and would rather use what you already own, you have plenty of choices. The beer cheese sauce will thicken as it cools. The starch in the flour should keep your cheese smooth, but you want to be careful with it, just in case. Do this off the heat to make sure it melts evenly and doesn’t burn or curdle. Whisk in half and half and allow to boil a couple of minutes, stirring constantly. You could curdle your sauce if you add the dairy before most of the alcohol is gone. Bring the mixture to a boil and cook off most of the alcohol. Whisk in whatever seasonings you’re using along with the roux (butter/flour mixture) Make a roux equal parts of butter and flour cooked together for a couple of minutes.It’s pretty easy to make, honestly, and you can use whatever flavors you like when you make yours. What I have made here is basically a very thick, spiced mornay sauce, and I’ve scaled it down to a more manageable about 2 cups. That’s probably a bit more than is strictly necessary–or prudent–for home use! When I used to make this sauce at the restaurant, we’d make it a half-gallon at a time. Simple yet assertive spicing for the spicy cheese sauce: mustard powder, whole grain mustard, provolone & Parmesan, and white pepper Grana Padana or Parmesan cheese: provides a sharp, salty bite.Provolone cheese: adds a mellow stretchiness to the beer cheese.If you don’t have half and half, use half whole milk and half heavy cream You could go all-in with richness and use heavy cream, but I prefer half and half so there is still “room” for the fatty, salty cheese. half and half: Provides the creaminess.beer: A nice, malty dark beer is best.I prefer white in this to avoid all the black specks, but it’s your call. white pepper: You may use black pepper.kosher salt: Brings all the flavors into focus.whole grain mustard: store bought or homemade if you’re feeling super fancy.ground mustard: I like Coleman’s but any ground mustard will do.flour: All purpose flour is your best bet.Use unsalted butter here and add salt as needed
butter: The butter and flour are for the roux which provides the thickening for the sauce.Please see the “Other Types of Cheese to Use” and “Other Ways to Flavor Your Sauce” sections of this post for substitutions and variations. Here are the base ingredients I use to make this beer cheese sauce. Hoppy beer becomes too bitter when reduced on the stove. To make a beer cheese sauce, start with a malty beer. If you make a more traditional beer cheese with straight beer that you don’t bring to a boil, then you have much more choice–hoppy or malty will both work fine. You will end up with a lot of malty toastiness after boiling, and this works really nicely with the cheese and spices. It is best to start with a malt-forward beer such as a dark porter or a stout. Hoppy beers can be very refreshing to drink because of their slightly bitter edge, but if you reduce them, they become too bitter to use. Whatever flavor properties the beer originally has, it will have more of once you reduce the volume of liquid (a combination of most of the alcohol and a lot of the water) on the stove. When you reduce beer on the stove, you concentrate its flavors. 7.4 Recommended Products Tips for Making Beer Cheese
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