Cheddar Ale Sauce


by Heather Harris Brady

If you’re not blessed with hours to spend in the kitchen today you can still throw together a nice little St. Patrick’s Day dinner with this sauce and a quick stop at a deli. It’s great on its own with grilled bread for dipping, on sandwiches or a baked potato for a vegetarian option. This is a variation of my cheese fondue. I used a bottle of local Loch Ale by Arcadia Ales but any type of ale would work.

Cheddar Ale Sauce, Makes about two cups

  • One bottle dark ale
  • 1/2 lb. sharp or extra sharp cheddar cheese, cubed
  • 1/3 c. diced onion
  • 3/4 c. milk
  • 2 T. cornstarch
  • One bay leaf

Saute the onion in 1 T. of butter until soft, then add your bay leaf.


Add the milk and the cheese cubes. Stir until the cheese starts to melt.


Stir the cornstarch into one cup of the ale. Use a bright pink glass just to jazz things up.


Stir the ale into the pan.


It will be foamy at first but keep stirring constantly over low heat. In a few minutes it will all come together into a silky smooth sauce.


Serve hot with bread for dipping or – make the world’s best corned beef sandwich like so!

I caramelized some onions and simmered them in the rest of the ale. Then I put them on one side of the bun, with the corned beef and sauce on the other side.


It went off to work today with my Irish husband.


Refrigerate any leftover sauce.

One year ago: Cream Scones


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