Spicy Beer Cheese Sauce

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IngredientsSpicy Beer Cheese Sauce

  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 12 ounces beer (IPA or Pale Ale)
  • 1 cup whole milk
  • 2 small jalapeño peppers
  • Salt
  • Pepper
  • 2 cups cheddar cheese, grated


  1. Set the jalapeños on a baking sheet and roast under the broiler until blackened on all sides, about 10 minutes. (Alternatively, roast peppers over a gas burner on the stove, turning with tongs.)
  2. Place the jalapeños in a heatproof bowl and cover the bowl tightly with plastic wrap.
  3. Allow the peppers to cool for 15 minutes then with a paper towel, peel and discard the blackened skins off leaving just the fleshy peppers remaining.
  4. Slice, remove and discard the seeds, and roughly chop the peppers. Set aside.
  5. Melt the butter in a large saucepan over medium heat.
  6. Stir in the chopped peppers to coat with the butter.
  7. Slowly whisk in the flour and cook for 1-2 minutes or until your roux is a golden color.
  8. Slowly whisk in the beer and continue to let it cook, whisking frequently, for 3-4 minute.
  9. Add the milk and whisk again to combine. Bring to a boil, then lower the heat to a simmer, and allow for it to cook until the sauce has thickened and is at a consistency in which you desire.
  10. Salt and pepper to taste.
  11. Remove the sauce from the heat, and add the cheese in half cup increments, making sure the cheese has completely melted before you add the rest.
  12. The cheese can be stored in the fridge for about a week. When you go to serve it, add it to a small saucepan over low heat to warm gently.

Serve with pretzels or corn chips

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