Best-Ever Beer Cheese Sauce

Thursday, September 21, 2017

This week we welcome guest blogger, Christina Lane. Christina is the founder of the popular blog Her food writing and photography have been featured on popular websites including The Kitchn, Tasty Kitchen, Babble, Fine Cooking, Serious Eats, and the Huffington Post. A Texan by birth, Lane’s desserts are a unique blend of Southern, Californian and Midwestern influences. She bakes and eats dessert daily.

If I taught you how to make the best (and easiest) beer cheese sauce, how many different things would you slather it on? How many different ways would you use it?

My first thought was a turkey burger. Sometimes, ehem, turkey burgers can be dry and lacking flavor when compared to their beef counterparts. But a beer cheese sauce fixes that. I can’t even imagine how good this sauce would be on a beef burger because I haven’t tried it yet, but it’s next on my list!

Soft pretzels are very welcome into a warm bowl of this beer cheese sauce, of course. You can be a dip flip-flopper like me and have a bowl of spicy brown mustard and beer cheese sauce side-by-side for dunking your soft pretzels. (I live my life with no regrets, clearly).

I’m probably missing even more ways to enjoy this sauce. But that’s where you come in—I teach you how to make it, you think of all the ways to consume it.

The best part about this sauce is that it’s made in the blender! Yes! We’re going to pulse everything together, including the beer (after the foam subsides!), and then cook it down while stirring until it’s your desired level of thick and creamy. It took me 5 minutes to pop this baby in the blender, and 15 minutes to cook it down. And the best part is that I already had all the ingredients on hand to make it—you have beer in your fridge for celebrating Oktoberfest, right? The fact that I had already planned on making turkey burgers for dinner that night was just pure luck. The sauce was excellent on my burger, and excellent leftover with veggie dippers.

Beer Cheese Sauce Header 1

Best-Ever Beer Cheese Sauce

1 tablespoon Kerrygold Unsalted Butter

2 tablespoons all-purpose flour

1/2 cup your favorite beer (medium to dark is best here, friends)

1 cup shredded Kerrygold Aged Cheddar Cheese

1 teaspoon Dijon mustard

1/2 cup whole milk

salt (to taste)

freshly ground black pepper (to taste)


Add all of the ingredients to a high-speed blender, and pulse until creamy and smooth. Taste and add salt and pepper, as desired. Blend, and taste again.

Pour the mixture into a saucepan, and cook while constantly stirring over medium-high heat until it reduces and thickens, about 10-12 minutes.

Serve immediately, but if you have leftovers, they can be warmed through in a saucepan with an extra splash of milk.