Ace Kickstart Beer Cheese Sauce.
Build a roux, add lager and cream, then melt in two cheddars for a sauce that clings to everything
Build a roux, add lager and cream, then melt in two cheddars for a sauce that clings to everything
Ingredients
FOR THE ROUX:
- 3 Tablespoons Butter
- 3 Tablespoons all-purpose flour
PULLING IT ALL TOGETHER:
- 1/2 cup lager beer
- 1 cup half-and-half
- 1 Tablespoon Ace Kickstart
- 1/2 pound Cheddar, cut into small cubes
- 1/2 pound Colby/CoJack/PepperJack, cut into small cubes
Method
-
01
Make the roux
5 minMelt butter over medium-high heat, then whisk in flour and cook until it smells nutty and fragrant—you're building a blonde roux here, so stop before it darkens.
-
02
Build the sauce base
8 minSlowly whisk in the half-and-half to dissolve the roux smooth, then add the lager and let it bubble a bit to release some carbonation. This becomes your bechamel foundation.
-
03
Season the sauce
2 minStir in the Ace Kickstart seasoning and mix thoroughly until it's fully incorporated—no lumps, no dry pockets.
-
04
Lower the heat
1 minTurn the burner down to medium so the sauce stays warm and ready to melt cheese without breaking or separating.
-
05
Melt in the cheese
5 minAdd the cheddar and Colby cubes in batches, stirring between additions until each handful melts completely—this gradual approach keeps the sauce smooth and emulsified.
-
06
Finish and serve
1 minPull it off the heat while it's hot and pour it over brats, burgers, chips, or whatever needs a proper cheese coat.
From Mike's Notebook
Cut cheese small so it melts into the sauce instead of clumping or turning grainy.
Pour the beer in off-heat first—it stops the roux from seizing up when liquid hits hot fat.
Add cheese off-heat in two batches, stirring until each batch fully melts before the next one goes in.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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