4 TB butter
4 TB flour
2 bottles of 11 oz German beer (lighter blends are better)
2 lbs of cheddar cheese, grated
1 TB honey
2 TB brown sugar
1 1/2 tsp salt
1/8 tsp paprika
1/8 tsp cayenne
1/2 cup sour cream
green onion, sour cream garnishes
In a large saucepan, melt the butter and add the flour over high heat. Whisk until the roux is a light brown color. Add 1 bottle of beer, whisking until smooth and the froth subsides. Add grated cheese a little at a time, constantly whisking. Add all the spices, salt, honey and sugar. Add the other beer (still whisking). Turn down the heat to just below simmer ( no more bubbling) and whisk in the sour cream. Let it slowly reduce on low for about an hour. Serve with a dollop of sour cream and thinly sliced green onion.
Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 150 episodes of Food Nation Radio which airs each Saturday afternoon at 4 on WWBA AM820 News and other stations. You can read her articles and hear previous shows on her podcast page on the Food Nation Radio Network website and on Facebook.