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Beer Cheddar Sauce for Pretzels and Other Carbs

Beer Cheddar Sauce for Pretzels and Other Carbs

I’ll tell you what, there aren’t many problems that can’t be solved with a hearty bowl of warm cheese sauce.  At least that’s what I’m telling myself lately.  

I made this cheese sauce for a big ol’ pretzel party I held at The Bakehouse a few weeks back.  We went through it.  I can’t be sure some people didn’t double dip but really, could you blame them? 

The pretzels you might recognize from these Sourdough Everything Pretzel.  It’s by go-to recipe but that’s mostly because I try to keep a sourdough starter in my fridge.  If you want to get at some soft pretzel action, here’s another recipe that doesn’t require a starter.  

Whatever you do… cheese sauce.  Mmmmkay, let’s play. 

Ok here’s what you’ll need:

  •  lots of shredded sharp cheddar cheese
  • butter and flour, for a thickening roux
  • whole milk
  • and beer!  It is beer sauce, afterall.  A light beer will be best, a pilsner. 
  • whole grain mustard and Worchestershire sauce
  • salt and coarse black pepper + chili powder and garlic powder.

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About Bob Lucas-Clark

Bob Lucas-Clark

I have transitioned from a successful corporate marketing career to starting a successful online business. My focus is helping people start their own online businesses. At the same time I am thrilled to have my own blog about one of my true passions: Cooking, Food & Wine. Enjoy my blog and thank you for stopping by.

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* Is it worth the space? While I cannot answer for you whether you have the space for another large kitchen appliance, it’s worth noting that the IP could ostensibly replace a slow-cooker (or slow-cookers, in my crazy case), a stovetop pressure cooker, should you have one, and a rice cooker, although I’ll get rid of mine when you pry it out of my cold, dead hands. I can tell you with authority that I don’t have room for mine, but I like it anyway. I also don’t have room for my children and their belongings in this apartment, but I like them anyway (“anyway” = after 7am).

* But I am perfectly happy with my slow-cooker: I think of the IP/other electric multicookers and Crock-Pots/slow-cookers on the same continuum with different speeds. They excel at many of the same things: beans and stocks and long braises. Both are plugged in so you can put stuff in them and walk away (unlike a live gas flame on a stove). The slow-cooker requires you to think about what you’d like for dinner either the night before or that morning before you go off to work — it slows things down. Electric pressure cookers allow you to do it when you get home — it speeds things up. (The IP also makes yogurt, hard-boiled eggs, and rice, you can simmer a pot of liquid in it about as fast as you would on a stove, and you can actually brown things like meat, so it’s got a few other tricks up its sleeve, but rice and eggs at least cook faster on a stove.)

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