This homemade beer cheese sauce is made from scratch but takes no time at all to make. It starts with a simple roux and adds your favorite lager beer, a lot of old cheddar, and spices. This is perfect for my new Irish nachos recipe or dipping homemade pretzels.
Why I Think You’ll Love This Recipe!
- It is so easy to make homemade cheese sauce that it you will never need to buy the jarred type again!
- It is so delicious that I could just eat it with a spoon. And I might have.
Change the Type of Beer
You can alter the taste of this beer cheese by changing the type of beer you use. I would love a dark stout like Guinness in it, as I like the bitterness and deep, dark depth of flavor in a stout. Try your favorite beer in it. You only need 3/4 of a cup, then enjoy the rest with your chips and dip!
Try a New Flavor of Cheese
Swiss cheese would be a tangy, excellent choice for this, and it would be a great cheese sauce for over steamed vegetables – it definitely will get people to eat their vegetables more!
I will try adding some smoked Gouda (my favorite type of cheese) next time.
More Appetizer Sauces
Tyr some of these other dips!
Basic Cheese Sauce – this one has no alcohol in it for those who wish to skip it.
Classic Fry Sauce – this is great for potato wedges, chips, and fries!
Sweet Chili Sauce – This sauce also goes on anything, but I love it on my homemade sausage balls recipe the best!
While my whole family had Irish nachos for brunch on Sunday, I must admit that I kept eating the pretzel chips—the buffalo flavor is SO GOOD—dipped in the beer cheese dip instead of the nachos. I loved the nachos too, but this beer cheese dip was the best part for me!
I hope that you guys love it!
Happy cooking!
Love,
Karlynn
Beer Cheese Sauce
Ingredients
- ¼ cup salted butter
- ¼ cup all-purpose flour
- 1 cup whole milk
- 3/4 cup lager beer
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried parsley
- pinch of cayenne pepper
- 3 cups shredded sharp cheddar cheese
- salt and pepper to taste
Instructions
- In a heavy medium sized saucepan, melt the butter over medium heat. Add in the flour and whisk until combined with the butter.
- Cook for 2-3 minutes, whisking continuously, until the butter and flour starts to brown and smells nutty.
- Slowly pour in the milk whisking continuously as you pour, until the flour mixture has combined with the milk into a smooth mixture. Slowly pour in the beer, whisking, until combined into a smooth mixture again.
- Cook for 3-4 minutes, or until mixture has thickened.
- Stir in the mustard, Worcestershire sauce, garlic powder, onion powder, parsley, and cayenne.
- Add the shredded cheese in to the mixture, a cup or so at a time, whisking it in until it is completely combined.
- Remove from the heat, season with salt and pepper to taste, and serve warm.
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