Host of The VeryVera Show & author of The VeryVera Cookbook. The flavor is great! Did it thicken after adding the milk? We may earn a commission on purchases, as described in our affiliate policy. Grab a cookie, take a seat, and have fun exploring! Serve with homemade soft pretzels or the variety of foods listed above this recipe. All products linked here have been independently selected by our editors. This creamy, salty, and smooth pub-style beer cheese dip is an easy appetizer recipe that’s ready in 15 minutes. The first week of every November is all about Thanksgiving Pies. I think it would make a nice cold dip for a veggie tray. Subscribe to our newsletter to get the latest recipes and tips! Add in the milk and beer and whisk until it becomes very thick. Hi William, If you notice it getting to thick you can warm it back up in the microwave for a few seconds and stirring before setting it back out again. When beer mixture is warm, add cheese, stirring until completely melted, bubbling slightly, and thickened. Flavored with lager-style beer (or your favorite style), garlic, smoked paprika, a bit of dijon mustard, and lots of cheddar cheese… The texture was perfect. Followed the directions exactly and very runny. Learn how your comment data is processed. https://www.veryvera.com/recipes/recipe/german-beer-cheese-sauce Wow, this was a success. I used hot smoked paprika, extra sharp cheddar, and oatmeal stout for the beer. Whatever flavor properties the beer originally has, it will have more of once you reduce the … It’s delicious warm or room temperature. Freshly shredded cheese and whole milk are essential. (Still delicious!). hi there. In this special FREE series, I reveal my most powerful SECRETS to great baking. Remove the cheese dip from heat and pour into a serving dish. Unfortunately, not really usable at this consistency. We haven’t tried this, but you can try serving this in a crock pot/slow cooker set on the lowest setting to keep it warm. Sauces, dips, dressings, and condiments from around the world. Great recipe! I might even be able to get my boys to eat some veggies. Add a rating: Comments can take a minute to appear—please be patient! Whisk in the beer and mustard and cook, stirring, for a few minutes until the mixture begins to simmer and thicken. This ultra creamy sauce is made from lager beer, milk, cheddar cheese and spices and is perfect for dipping or topping your favorite foods! My husband loves it and the friends we had over loved it too. I would just avoid fruity beers like orange or berry flavored. Cover and store leftovers in the refrigerator for up to 1 week. The dip tastes like the beer you use, so use your favorite. The deeper the flavor of the beer, the more robust the dip will taste. Melt the butter in a medium saucepan over medium heat. Add the flour and whisk together until a thick and clumpy paste forms, about 1 minute. It was so easy too!! Heat over stovetop or in the microwave before serving again. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. What do you recommend to keep it “the correct consistency” when using for a party longer than a few hours? Pale ales or wheat beers add a more mellow flavor. I will be making this over and over again. I’m looking forward to checking out your site for more recipes. Sprinkle with extra cheese, if desired. Hi Will, Make sure you are using whole milk and not a lower fat variety. . After the first batch disappeared in 10 seconds and the second batch was gone in .02 seconds, I had a feeling I was onto something that couldn’t possibly be kept secret. My guests scraped their bowls clean. Whisk in the cheeses until it is smooth and season with salt and pepper. Did the butter and flour form a paste before you continued with step 3? Served the dip out of the slow cooker. Print Ingredients. Hi Amy, I can’t imagine the cheese dip being runny with so much cheese as well as the flour. Learn more on our Terms of Use page. Everything you need to know about eating and cooking with curds. Sta, Every family has a handful of recipes they always. Whisk it in step 3 until it thickens. The subtle flavors from the mustard, garlic and worcestershire were great! Be sure to bring cheese to room temperature before using and do not add cheese to a liquid base that is too hot. Have you cooked this recipe? Post whatever you want, just keep it seriously about eats, seriously. This site uses Akismet to reduce spam. A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! My dip was a bit thin (low fat milk) so I tempered some of the dip with corn starch, added it back and it was perfect. Melted the cheese a little at a time on very low heat. The sauce is thin when it comes off the stove, but will thicken after a few minutes. I don’t recommend substitutions. We were sheltering in place already due to Covid, then massive wildfires in our area have created horrible air quality so we can’t go outside at all. Whisk in milk, then beer, and simmer, stirring occasionally, until mixture has thickened, 5 to 7 minutes. I made sure the mix never came to a boil in the sauce pan. Hi Leta, the cheese won’t thicken using oat flour, but you can try using cornstarch. Beer cheese … Also great with hard pretzels. I think next time I will reduce the milk by 1/3 c and add beer until it is a “just right” consistency. After it’s all added, continue whisking until it slightly thickens, about 1 minute. PLEASE SEE MY. Go Dawgs! Required fields are marked *. Lately, I’ve had an obsession with cheese. One at a time, whisk in the remaining ingredients. Some comments may be held for manual review. I wonder if it heated for long enough to thicken. If you see something not so nice, please, report an inappropriate comment. I planned a comfort dinner of homemade soft pretzels warm from the oven and beer/cheese dip. Whisk together beer, milk, mustard, and Worcestershire sauce in a medium saucepan. He brings that love for barbecue, grilling, and cooking to Serious Eats as a regular recipe contributor. Creamy beer cheese pasta sauce over Cavatappi noodles, topped with bacon crumbles. followed all directions carefully, but it has the consistency of water even after 10 mins of cooling … and based on other comments, I only used 2/3 cup milk, so thought if anything it would have been a little thicker than normal. I found it a bit thin when served warm right from the stove, which was my plan. When beer mixture is warm, add cheese, stirring until completely melted, bubbling slightly, and … Found the flavor pretty boring even though we used a flavorful German beer. Heat over medium heat until gently steaming, whisking frequently to prevent scorching. I’m Sally, a cookbook author, photographer, and blogger. Stir in the garlic and cook for about 1 minute. Quick and easy beer cheese dip (or you can call it beer fondue or beer cheese sauce). Melt butter on the stove, add flour, whisk in milk, then whisk in everything else. Thick and velvety cheesiness, with plenty of cheddar and beer flavor! ), It was ok. Sharp cheese to sharp and you can taste the worchestor sauce. Best Beer for Cheese Sauce . I’m surprised the cold leftovers are still smooth and scoopable.