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Sauces

Valentino's Beer Cheese Sauce – 2005
​​​​​​​​Recipe courtesy of Mike Shonk

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.

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.

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