Instructions

1. 1

   In a medium saucepan over medium heat, melt the butter until it starts to foam slightly. Whisk in the flour and cook for about 1 minute, until it looks smooth and lightly golden with a nutty smell.

2. 2

   Slowly pour in the milk while whisking constantly. The mixture should thicken into a smooth, lump-free sauce that coats the back of a spoon.

3. 3

   Add the beer in a steady stream, continuing to whisk. The sauce will loosen slightly, then come back together into a silky, pourable consistency.

4. 4

   Stir in Dijon mustard, Worcestershire sauce, garlic powder, and smoked paprika. The sauce should smell savory and slightly tangy at this point.

5. 5

   Reduce heat to low and add the shredded sharp cheddar in handfuls. Stir gently until fully melted and smooth. The dip should be thick, glossy, and creamy without any graininess.

6. 6

   Taste and add salt if needed. Serve immediately while warm and smooth, or transfer to a small slow cooker to keep it creamy for longer gatherings.

Used in this recipe: 3-Quart Saucepan · Balloon Whisk · Box Grater (Amazon, affiliate links)