Nicky's Kitchen SanctuaryBeer Cheese Dip
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Ingredients
Serves 8- 1/2 tsp Cayenne pepper
- 1 tsp Dijon mustard
- 1/2 tbsp Worcestershire sauce
- 180 ml 3/4 cup beer or lager
- 240 ml (1 cup) full-fat milk
- 300 g (3 packed cups) grated cheese ( - I use a mixture of half cheddar and half red Leicestershire (to give it a nice orange colour))
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 4 tbsp plain (all-purpose) flour
- 45 g (3 tbsp) unsalted butter
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Steps
- Step 1
Melt the butter over a medium heat in a large saucepan.
- Step 2
Add the flour and Dijon mustard and stir, using a whisk, for 1 minute.
- Step 3
Slowly pour in the milk, whilst stirring with the whisk (not whisking, just stirring), until all of the milk is incorporated. Be sure to stir right to the edges so you don't get any butter-flour mixture left there.
- Step 4
Turn the heat up to medium-high and keep stirring. As the sauce starts to approx boiling point, it will thicken.
- Step 5
Turn the heat back down and add in the beer, Worcestershire sauce, garlic powder, Cayenne pepper and black pepper and stir together.
- Step 6
Heat through, whilst stirring for 2 minutes.
- Step 7
Add the cheese and stir for a further 2-3 minutes, until the cheese has melted.
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Melt the butter over a medium heat in a large saucepan.
Source: Nicky's Kitchen Sanctuary
