Beer Cheese Dip

By Kitchen Sanctuary

Ingredients

45 g (3 tbsp) unsalted butter
4 tbsp plain (all-purpose) flour
1 tsp Dijon mustard
240 ml (1 cup) full-fat milk
180 ml 3/4 cup beer or lager
1/2 tbsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp Cayenne pepper
1/2 tsp black pepper
300 g (3 packed cups) grated cheese ( - I use a mixture of half cheddar and half red Leicestershire (to give it a nice orange colour))

Prep Time10mins
Cook Time10mins
Servings8

Instructions

Melt the butter over a medium heat in a large saucepan.

Add the flour and Dijon mustard and stir, using a whisk, for 1 minute.

Slowly pour in the milk, whilst stirring with the whisk (not whisking, just stirring), until all of the milk is incorporated. Be sure to stir right to the edges so you don't get any butter-flour mixture left there.

Turn the heat up to medium-high and keep stirring. As the sauce starts to approx boiling point, it will thicken.

Turn the heat back down and add in the beer, Worcestershire sauce, garlic powder, Cayenne pepper and black pepper and stir together.

Heat through, whilst stirring for 2 minutes.

Add the cheese and stir for a further 2-3 minutes, until the cheese has melted.