Beer cheese dip
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 229, total fat 17 G., saturated fats 10 G., proteins 8 G., carbohydrates 9 G., fiber 0 G., cholesterol 50 mg, sodium 264 mg, sugar 0 G.
Calories 229, total fat 17 G., saturated fats 10 G., proteins 8 G., carbohydrates 9 G., fiber 0 G., cholesterol 50 mg, sodium 264 mg, sugar 0 G.
If you're looking for a great German-style beer snack, this recipe is for you! This thick, velvety cheese sauce is made with beer, garlic, and mustard and is perfect as a dip for pretzels. If the sauce is lumpy, strain it through a sieve while it's still hot.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tablespoons unsalted butter
- 3 tbsp. flour
- 2 cloves of garlic, grated
- 1 bottle (0.33 l) of lager, room temperature
- 1 tbsp Dijon mustard
- 220 g sharp cheddar, grated
- 1/4 cup heavy cream
- Soft or hard pretzels, for serving
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Recipes with similar ingredients: cheese sauce, cheddar cheese, Dijon mustard, light beer
Cooking the dish according to the recipe:
- In a medium saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute. Add the garlic and cook for about 1 minute.
- Stir in the beer and mustard and cook, stirring, for a few minutes until the mixture begins to boil and thicken. Gradually stir in the grated cheese.
- Once all the cheese has been added, continue cooking, stirring, until the sauce is smooth and just beginning to simmer, another 5 to 7 minutes.
- Stir in the heavy cream and season with salt and pepper. Pour the sauce into a serving bowl and serve with pretzels. If the cheese sauce seems grainy, strain it through a fine-mesh sieve and serve.
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