- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 c whole milk
- ½ c Sierra Nevada Oktoberfest Beer
- 2 tsp Alstertor Dusseldorf Mustard (can also use ground mustard)
- ½ tsp Worcestershire Sauce
- ½ tsp kosher salt
- 3 c Havarti Cheese, shredded
Add butter to a medium saucepan over medium heat. Once melted, add flour and whisk for 30 seconds. Slowly whisk in the beer, followed by the milk. Continue to cook and whisk for about 5 minutes or until the mixture has thickened. Add mustard, Worcestershire and salt, whisking to combine. Remove from heat and gradually add the cheese a little bit at a time, whisking until completely melted. The sauce should be thick, smooth and lump-free. It can be made 3 days ahead and warmed up slowly over the stove.
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