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Honored Contributor
Posts: 15,158
Registered: ‎06-27-2013

INGREDIENTS

  • ¾ teaspoon  chicken bouillon
  • ¼ teaspoon  granulated garlic
  • 1/3 teaspoon  white pepper
  • 1/3 teaspoon  black pepper
  • ¾ teaspoon  salt
  • ½ cup  diced green bell pepper
  • ½ cup  diced carrot
  • ½ cup  diced celery
  • ½ cup  diced onion
  • 1 ¼ cups  water
  • ¼ pound  butter
  • ¾ cup flour
  • 1 pint milk
  • 1 cup beer
  • 1 pound  Velveeta


​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.

Occasional Contributor
Posts: 6
Registered: ‎01-18-2019

Great recipe, gonna try that out

Honored Contributor
Posts: 21,416
Registered: ‎11-03-2013

@MAurelius wrote:

Great recipe, gonna try that out


Welcome to the boards @MAurelius!