Pub-Style Beer Cheese Sauce

Beer cheese sauce is the kind of thing that turns a simple burger night into a pub night. A quick butter and flour roux thickens a mix of beer and milk, then freshly shredded sharp cheddar melts in for a sauce that is silky, tangy and a little bitter from the beer. Dijon and a pinch of cayenne keep it from tasting flat.

Ladle it over a thick pub-style burger, or serve it as a dip with crispy oven fries and soft pretzels.

1. Shred the cheese. Shred the cheddar from a block. Pre-shredded cheese has anti-caking agents that can make the sauce grainy.
2. Make the roux. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for about 1 minute, until bubbly and smelling slightly toasty.
3. Add the liquids. Slowly whisk in the beer, then the milk, a little at a time so no lumps form.
4. Thicken. Bring to a gentle simmer and cook, whisking often, until thick enough to coat a spoon, 3 to 5 minutes.
5. Lower the heat. Reduce the heat to low. Whisk in the mustard, Worcestershire, garlic powder and cayenne.
6. Melt the cheese. Add the cheddar a handful at a time, stirring until each addition melts before adding the next. Do not let it boil.
7. Season and serve. Taste and add salt if needed. Thin with a splash of milk or beer if it is too thick, and serve warm.

• Keep the heat low once the cheese goes in. High heat makes cheese sauces split and turn greasy.
• Pick a moderate beer. Very hoppy IPAs can turn bitter when reduced. Lagers, ambers and brown ales are safer choices.
• About the alcohol. A short simmer does not cook off all of the alcohol. Use a non-alcoholic beer if you are serving kids or anyone avoiding alcohol.
• Reheat gently. Refrigerate leftovers within 2 hours and use within 3 to 4 days. Rewarm over low heat with a splash of milk, stirring constantly.

Approximately 170 calories per serving. This is an estimate.