YASS! Lazarus Lynch steps up the nacho game with a velvety cheesy sauce made with white cheddar, IPA and cream cheese. Melted cheese is already many a dreams realized – add beer to that and you have some serious #nomnom!
1 tablespoon canola oil
1 small green jalapenos, thinly sliced, plus more for garnish (optional)
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup beer (ale or darker beer)
1 teaspoon dry mustard
Dash of tabasco sauce
3 ounces plain cream cheese, softened
½ cup milk
6 ounces white cheddar cheese, grated
Kosher salt and freshly ground black pepper
Heat the canola oil in a medium sauce pot over medium heat.
Add the jalapeños and garlic; cook until tender, stirring occasionally, about 4 minutes; make sure the garlic doesn’t burn.
Stir in the butter and melt.
Add the flour and stir to incorporate into the oil and butter; cook for 2 minutes, stirring.
Whisk in the beer and bring to a boil. Add the mustard and tabasco sauce and stir.
Add the cream cheese and milk and stir until the cream cheese has melted.
Stir in the cheddar cheese until it has melted and forms a smooth sauce.
Season with salt and pepper to taste. Serve with nachos and fresh jalapeños. Cook with soul. Eat with pleasure!