In a heavy gauged pan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour.
Whisk in the mustard, Worcestershire, salt and pepper until smooth. Add the beer and whisk to combine.
Pour in cream and whisk until well-combined and smooth.
Gradually add the cheese, stirring constantly, until the cheese melts and the sauce is smooth; this will take 4 to 5 minutes.
Serve immediately or let cool and refrigerate.
2 Tbsp. unsalted butter
2 Tbsp. all-purpose flour
1 tsp. spicy grain mustard
1 tsp. Worcestershire sauce
½ tsp. kosher salt
½ tsp. freshly ground black pepper
½ cup Urban Chestnut Brewing Co. Winged Nut Ale
¾ cup heavy cream
1½ cups shredded Cheddar cheese
2 Tbsp. all-purpose flour
1 tsp. spicy grain mustard
1 tsp. Worcestershire sauce
½ tsp. kosher salt
½ tsp. freshly ground black pepper
½ cup Urban Chestnut Brewing Co. Winged Nut Ale
¾ cup heavy cream
1½ cups shredded Cheddar cheese
This article appears in Sep 1-30, 2011.