You know when your kids are about to be born and you can’t get your brain out of your head?
They’re probably thinking, “How in the world are you gonna make beer cheese with beer cheese?”
Well, here’s how you can do it:You can make your own beer cheese sauces from scratch and then freeze them.
(We’ll be using this recipe as the basis for a beer beer cheese recipe.
The recipe uses 1 cup beer and 1 cup milk, and will be the basis of an actual beer cheese.)
You’ll need:The ingredients:1 cup whole milk (we used the low-fat version), 3 cups low-sodium chicken broth, 1 cup brown sugar, 2 teaspoons salt, and 1 teaspoon pepper.1 cup sour cream, 2 tablespoons sour cream salt, 2 eggs, 1/4 cup honey, 1 tablespoon lemon juice, 1 1/2 teaspoons garlic powder, and 2 teaspoons baking soda.
You’ll use the following steps to make your homemade beer cheese:Put the milk in a saucepan and bring to a boil.
Remove the lid and add the chicken broth.
Add salt and pepper and simmer for 5 minutes.
Remove from heat and set aside.
Using a food processor, blend the sour cream and the sour milk together until smooth.
Add the eggs and sour cream to the saucepan.
Let it simmer for another 5 minutes and stir to combine.
Once it’s done, strain out the liquid.
Add in the sour egg mixture, the remaining 3 cups of beer, the brown sugar and salt and mix until it’s smooth.
(You can leave the sauce alone or make a batch of the sauce using it.)
Add the flour and mix.
Add the eggs one at a time to the mixture until you get a doughy dough.
Divide the dough into six equal portions.
Place each portion on a baking sheet lined with parchment paper.
Bake for 10 minutes at 375°F.
Let cool on a wire rack.
Make a sauce with the leftover beer:Take the leftover 2 cups of liquid from the beer, add it to the beer sauce and whisk until it thickens.
Put the mixture into a bowl and add 1 cup sourcream salt, 3 eggs, honey, lemon juice and garlic powder.
Pour the sauce into a sauce pan and heat for 5-10 minutes.
The sauce will thicken up a little, but will not be as thick as the beer cheese.
Remove sauce from heat, cool on the wire rack, and store in the refrigerator for up to 4 days.
You can use the same recipe for the beer battered fish and the tall boys.
You could also make your sauce by hand and then chill it in the fridge until needed.
You could also just chill the sauce until needed and then make it ahead.
But, you can use it to make the beer beer-cheese sauce if you’d rather.