Ingredients
Method
- Melt the butter in a large pot over medium heat. Add the onion, and garlic; saute 10 minutes.
- Add the flour and stir well. Cook, stirring frequently, for 3 minutes until the flour turns golden brown
- Combine the milk and half-and-half. Slowly pour into flour mixture, whisking constantly until combined.
- Turn the heat up to medium-high and add the beer and mustard. Bring to a boil, whisking frequently until foam subsides.
- Simmer on low heat for 10 minutes until thick. Remove from heat and whisk in the cheese a handful at a time. Taste and add salt and pepper as needed.
Nutrition
Notes
For a flavor boost, fry off several rashers of thick-cut bacon and use the fat from that to sweat down the onions. Reduce the butter by 1/4.