Beer Horseradish Cheese Sauce

Beer Horseradish Cheese Sauce

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If you read our post about the smoked chuck roast, then you may have been curious about the recipe for the beer horseradish cheese sauce we put on our smoked chuck roast sandwiches. Don’t worry, I didn’t forget to share it with you.

This cheese sauce could be used for so many things. This cheese sauce is made with a light lager beer, extra-sharp white cheddar cheese, and horseradish mixed together to create a spicy sauce made to use as a topping for burgers, or any favorite sandwich.

This sauce is thick enough to use as a dip for pretzels, chips, fries or veggies.  Making it perfect to serve at parties. Pass the corn chips, please!

Ingredients needed to make the cheese sauce.

How To Make Beer Horseradish Cheese Sauce

Melt the butter in a medium saucepan over medium-low heat. When the butter has melted and begins to foam, add the flour and whisk; cook 2 to 3 minutes to cook the rawness out of the flour.  

This cheese sauce is made with beer, extra-sharp white cheddar cheese, and horseradish mixed together to create a spicy sauce for topping or dipping. | TheMountainKitchen.com

Add garlic, horseradish, paprika. Whisk to combine.  

This cheese sauce is made with beer, extra-sharp white cheddar cheese, and horseradish mixed together to create a spicy sauce for topping or dipping. | TheMountainKitchen.com

Slowly add the beer, a little at a time, whisking during each incorporation. The beer will foam up a little and it may seem like it will not stop, but it will. Whisk until smooth.

Add in the half & half, Worcestershire and cheese; whisk it has melted and the mixture is smooth.

Keep warm until ready to serve, whisking occasionally.

Adding the half and half to the pot.

This cheese sauce is made with beer, extra-sharp white cheddar cheese, and horseradish mixed together to create a spicy sauce for topping or dipping. | TheMountainKitchen.com

A smoked chuck roast sandwich drenched with cheese sauce with the mountains in the background.

This sauce can be stored in the refrigerator in an airtight container for up to a week.

Just this weekend, I used the leftover sauce to add to macaroni noodles, for a quick and easy mac and cheese. It was velvety smooth and wow, THE FLAVOR! 

Sauce being poured into macaroni noodles.

This cheese sauce is made with beer, extra-sharp white cheddar cheese, and horseradish mixed together to create a spicy sauce for topping or dipping. | TheMountainKitchen.com

The possibilities of this beer horseradish cheese sauce are deliciously endless.  

Try this cheese sauce while watching the upcoming Big Game.

Will you drench on something or dip into it?

Beer Horseradish Cheese Sauce

This beer horseradish cheese sauce is made with beer, white cheddar cheese, and horseradish mixed together into a spicy sauce for topping or dipping.
Course Appetizer, Snack
Cuisine American
Keyword Beer, Cheese Sauce, Dip, Horseradish
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 16 Ounces (1 pint)
Calories 112kcal

Ingredients

  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 1 ½ teaspoons prepared horseradish
  • 1 cup beer I used a light lager style brew,
  • 8 ounces extra-sharp cheddar cheese shredded
  • ¾ cup half & half
  • 1 teaspoon Worcestershire sauce
  • salt and pepper to taste

Instructions

  • Melt butter in a medium saucepan over medium-low heat. When the butter has melted and begins to foam, add the flour and whisk; cook 2 to 3 minutes to cook the rawness out of the flour. Add garlic, horseradish, paprika. Whisk to combine.
  • Slowly add beer a little at a time, whisking during each incorporation. The beer will foam up a little and it may seem like it will not stop, but it will. Whisk until smooth.
  • Add in half & half, Worcestershire and cheese; whisk it has melted and the mixture is smooth. Keep warm until ready to serve, whisking occasionally.

Nutrition

Calories: 112kcal | Carbohydrates: 2g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 124mg | Potassium: 37mg | Vitamin A: 300IU | Vitamin C: 0.2mg | Calcium: 115mg | Iron: 0.2mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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