Whether served on a deck or packed into a thermos for a portable snack, this cheese sauce is perfect for a satisfying post-snow 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.
- 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
- 5 – 2 cups (6-8 oz) shredded Pepper Alpine Cheddar
- hot sauce (optional)
In a medium cast iron pot or saucepan, melt the butter over low heat and whisk in the flour. Whisk for 2 to 3 minutes, watching closely to not brown 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.