So last week we made pretzels, and you can’t have pretzelsn wtihout something to dip them in! Since it’s brewfest, that only leaves one option: BEER CHEESE.
Laugh away, but these words literally left my mouth this week: Why do all the brewfest recipes involve booze? Come on Jax. Come on.
Oh man though. So much booze. I don’t know if you’ve met me, but I am not that big. I cannot hold my liquor. And this week… so much booze.
So before this particular buzz wears off, let’s make some oosey goosey cheesey dipping stuff.
First, you make what Miss Jean calls a “roo” but the said it has like…an X in it or something? I don’t know writing is hard. So first take some butter and some flour in about equal amounts. Melt down the butter, whisk in the flour and cook it on medium until you have a nice golden goop.
Once you have a nice roux, whisk in a cup of light beer. It shouldn’t be too hoppy, a good pale ale or a pilsner would be a good choice. Thrown in some seasonings, I used garlic, onion, salt, pepper , aprika and wor…war… worchershercher and remove from the heat.
Slowly add in 3 cups of shreded cheese. I hear that some shops now carry pre-shreded cheese, but come on. It’ll taste so much better if you put in the effort. Make Stormwind grate again!
Melt i tall together, check the seasonings and there you go! I had to cook mine down just a little longer so don’t be afraid to return it to medium heat if you have to. Delicious.
- 2 TBL salted butter
- 2 TBLs flour
- 1 cup pale ber
- 1/2 cup milk
- Spices such as garlic, onion, paprika
- A few dashes of Worcestershire sauce
- 3 cups shredded cheese (I used 2 cups mild cheddar one cup pepper jack)
- Melt the butter on medium heat
- Whisk in equal parts flour
- Pour in beer and milk and remove from heat
- Mix the seasonings in
- Add the cheese and let it melt
- Return to heat if needed to thicken
- Salt to taste