Sauces |
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Valentino's Beer Cheese Sauce – 2005
Recipe courtesy of Mike Shonk
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.
Back in Mike's early days in the pizza biz, he was a manager at a Valentino's, a Nebraska favorite for pizza and pasta.
- 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.
Back in Mike's early days in the pizza biz, he was a manager at a Valentino's, a Nebraska favorite for pizza and pasta.