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.