Whether served at home or packed into a thermos for a
portable snack, this cheese sauce is perfect for a satisfying cold-season bite.
The generous crust of black pepper that circles our Pepper Alpine cheddar
infuses this dipping sauce with a warming flavor. This sauce is not a thick
one, so it stays nicely molten for dipping even after cooling off in the chilly
air. Serve with crusty bread, chips and veggies. Or pour over toast or onto
eggs a la Welsh Rarebit.
If you’re packing this for on-the-go enjoyment, give your
thermos an assist against the cold. Before you fill it with your sauce, fill
your thermos with boiling water, attach the lid and let sit for at least 5-7
minutes. Remove the water, wipe it dry,
and fill with your cheese dip. Wrap the thermos in a towel and tuck the whole
thing into a warming bag or small cooler.
Ingredients
2 tablespoons unsalted butter
2 tablespoons flour
1 teaspoon whole grain mustard
2 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 cup porter beer
3/4 cup heavy cream
2 cups (8 oz) shredded Pepper Alpine Cheddar
hot sauce (optional)
Directions
In a medium cast iron pot or saucepan, melt the butter over
low heat and whisk in the flour until light golden brown. Whisk for 2 to 3 minutes, watching closely to
not burn the flour.
Whisk in mustard, Worcestershire sauce, and salt. Add beer and whisk until smooth. Pour in cream and whisk until combined.
Slowly add in cheese a few tablespoons at a time, stirring constantly until the cheese is melted and the sauce is smooth. Add hot sauce if desired.
Serve hot in the cast iron pot or pour sauce into a serving bowl. Serve with a variety of dipping items, pour over toast or toasted sandwiches, or pack into a thermos for a portable snack.
