Cheddar Ale Sauce

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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.

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

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

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Stir the ale into the pan.

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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.

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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.

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It went off to work today with my Irish husband.

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Refrigerate any leftover sauce.

One year ago: Cream Scones

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