Recipe:
Beerchamel
One of the "mother" sauces of France and Italy, béchamel has been around for what seems like ages. Made from a roux of butter and flour mixed with milk, it's the base of several classic sauces - such as Mornay, a cheese sauce - and is used in a great variety of dishes like lasagna, gratins, soufflés, and one of our favorites, mac and cheese! Our take, aptly titled Beerchamel, adds flavor complexity to the sauce and makes the perfect addition to your favorite comfort foods, whether hoppy, nutty or slightly sweet. It's the key to making your mac super smooth and creamy!
What You Need
- 1 cup beer
- 1 cup half and half
- 1/4 teaspoon salt
- 2 tablespoons butter
- 3 tablespoons flour
- salt, pepper and freshly ground nutmeg to taste
What You Do
- In a small sauce pan, bring the half and half and beer just to a boil.
- At the same time, in a second, heavy-bottomed sauce pan, melt butter over low heat. Stir in flour and whisk until combined. Let cook for two minutes.
- Remove from heat and pour in half and half/beer mixture all at once, whisking vigorously until smooth. Return to stove and cook for 1-minute over medium heat, whisking constantly. Sauce will thicken.
- Season with salt, pepper and freshly ground nutmeg.
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