Steve Lewis’ Smoked Gouda Cheese and Beer Sauce recipe, which he created for a
Cibi cooking party
Make Steve’s Cheese &
Beer Fondue to serve over pasta or as a
dipping sauce for bread or vegetables.
You can also thin it out with more beer and or stock and create a soup.
3 tbsp. butter
½ c. flour
¼ tsp. mustard
2 c. chicken
or vegetable stock
1 pound smoked
Gouda cheese (cut into small cubes)
6-12 oz beer
(use a high quality lager or pale ale)
Tabasco or other hot pepper sauce
and mix with flour over medium heat. Add
mustard & stock. Whisk constantly
until smooth and thick. Turn stove to
med high, add beer and Worcestershire sauce.
Keep whisking to prevent the bottom from burning.