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Smoked Gouda and Beer Sauce

Smoked Gouda and Beer Sauce


Serves 8 (serving size: about 2 Tbsp.)

We save on fat (which means more cheese!) by adding flour straight to the beer rather than making a roux with butter or oil. The result is a thick, velvety cheese sauce with just enough of a bitter edge from the beer to cut through the richness. The Gouda cheese adds an extra bit of funk and smoke to the sauce; it also melts beautifully. Spoon over beef burgers or roasted sliced turkey.


  • 9 tablespoons pale ale or wheat beer
  • 1 1/2 tablespoons all-purpose flour
  • 3 1/2 ounces shredded smoked Gouda cheese (about 1 cup)
  • 2 tablespoons 2% plain reduced-fat Greek yogurt
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon paprika

Nutritional Information

  • Calories 64
  • Fat 4g
  • Satfat 3g
  • Unsat 0g
  • Protein 4g
  • Carbohydrates 2g
  • Fiber 0g
  • Sugars 0g
  • Sodium 116mg
  • Calcium 10% DV
  • Potassium 0% DV

How to Make It

Heat pale ale or wheat beer in a small saucepan over low until bubbling, about 1 minute. Stir in all-purpose flour. Add shredded smoked Gouda cheese (about 1 cup), stirring with a whisk until smooth. Remove pan from heat; stir in 2% plain reduced-fat Greek yogurt, ground mustard, and paprika.

Watch the video: How to make Beer Cheese Dip (October 2020).