Ingredients (makes about 1 quart)
butter | 4 Tablespoons |
flour | 4 Tablespoons |
milk | 1 1/2 cup |
light lager beer | 2 cups |
shredded cheddar cheese | 2 cup |
Worcestershire | 2 Tablespoons |
stone ground mustard or grainy mustard | 2 Tablespoons |
Pro Seasoning All Purpose | 1 Tablespoon |
Pro Seasoning Aleppo Style Chili Flakes | 1 teaspoon |
Method of prep:
Heat a 3 quart saucepan, over medium heat. Add butter and melt. Next, add chili flakes and sprinkle flour over the melted butter and cook to form a roux (paste). Add the milk and whisk over medium high heat. Bring milk to a boil while whisking, for 3 minutes. The sauce should thicken. Add the beer and simmer until thick (about 3 more minutes. Next, add cheese and stir with a rubber spatula, making sure to scrape the bottom of the pan. Bring the mixture back up to a boil. Add seasoning, Worcestershire, and mustard and stir until incorporated. Serve dip warm with soft pretzels, chips, or bagel chips.
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