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Welch Cheese Sauce




Source of Recipe


Shea MacKenzie


List of Ingredients




1-1/2 C. beer, at room temp.
2 C. shredded sharp Cheddar cheese (8-oz.)
1 T. arrowroot
3 T. water
1 clove garlic, crushed
1/4 tsp. cayenne pepper (or to taste)
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper

Recipe



In a small pot, slowly warm the beer over low heat until bubbles start rising to the surface. While stirring continuously with a wooden spoon, add the Cheddar cheese in small amounts until all the cheese has melted.

In a small cup, whisk the arrowroot into the water then slowly add it to the sauce. Continue to cook over low heat until the arrowroot is well incorporated. Add the garlic, cayenne pepper, salt, and black pepper. Heat until the mixture is bubbly and smooth and has a sauce-like consistency. If the sauce becomes too thick, add a bit more beer.

Serve immediately.

Yield: 1-1/2 cups
About 10 minutes to make.

Wonderful with grain breads, and pretty terrific over a simple pasta.