- 4 ounces butter
- 1/2 cup flour
- 1/2 cup minced onions
- 1/4 cup minced celery
- Salt
- Cayenne
- 1 (12-ounce) bottle light beer
- 4 cups chicken stock
- 2 cups whole milk
- 1 pound sharp Cheddar, grated
- Dash hot red pepper sauce
In a large saucepan, over medium heat, melt the butter. Stir in the flour and cook, stirring constantly for 4 minutes to make a blond roux. Add the onions and celery. Season with salt and pepper. Continue to cook for 2 minutes or until the vegetables are wilted. Stir in the beer and stock. Bring the mixture to a boil, reduce to a simmer and cook for 30 minutes. Stir in the milk and cheese. Continue to cook for 10 minutes. Season with salt and hot sauce. Reduce the heat and keep warm.