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01-17-2019 06:38 PM
INGREDIENTS
Make approximately 1/2 gallon
PREPARATION
Finely grind all vegetables in food processor. Melt cheese in double boiler. In second pot, melt butter. Remove from heat and add flour to make roux. Mix well until moisture is absorbed. To third pot add water and vegetables. Boil for 15 minutes. Add milk, boullion, and spices to the water/vegetable mixture. Insert into double boiler. Heat to 160 F. Add roux. Stir thoroughly with wire whip. Add Beer. Stir. Add melted cheese. Stir thoroughly and remove from heat. IMPORTANT: Never heat above 160 F.
SHELF LIFE: Refrigerated – 5 days, discard the 6th day. Frozen – 90 days. Can be doubled to make 1 gallon of sauce.
01-18-2019 12:17 PM
Great recipe, gonna try that out
01-18-2019 01:10 PM
@MAurelius wrote:Great recipe, gonna try that out
Welcome to the boards @MAurelius!
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