Now that CSA season is finally upon us (yay!) I realized I needed to do a deep dive in the fridge. For my birthday Jedd and Mom gave me a ton of restaurant-style squeeze bottles for sauces, and I constantly have to cull them because all have weird little bits of salsa rojo, Greek dressing, tahini lemon sauce all scattered along the door.
(Note to self: Actually finish the whole bottle, and don’t leave weird little amounts in the bottom. Bad, Launie!)
And of course there are jars, and jars of quickles that were standing there big, proud, and gorgeous on the second shelf when they were full of briny produce – but now just have sparse little bits of wilted produce, spices, and bay leaves floating in vinegar. However, I love to finish those off! I just add those little bits of pickled onion, cucumber, and fiddleheads to make a mighty fine addition to a turkey sandwich.
Hello, pickle joy!
And then, once the pickle jars and squeeze bottles were set aside, suddenly booze appeared.
We still had Guinness from March!
Well, never let it be said that we’ll let a good bottle of beer go to waste, so I started rummaging through the cheese bin to see if there was any magic there.
And lo and behold – and I mean behold – I had half a brick of gruyere that I’d been saving for something “special.”
Hello, Special Day!
I served this insanely delicious cheese sauce over a baked potato with broccoli and cooked bacon, but it would be equally delicious just with tortilla chips, crackers, or veggies.
But on a baked potato with broccoli and bacon? Well, it was a pretty amazing (and fast) dinner.
Guinness and Gruyere Cheese Sauce
- 1 1/2 tablespoons unsalted butter
- 2 tablespoons diced white or red onion
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 tablespoons all-purpose flour
- 1/2 cup Guinness
- 1/2 cup whole milk
- 1 teaspoon Worcestershire sauce
- 1 cup shredded gruyere
- In a small saucepan melt the butter over medium heat.
- Add the onion, and season with salt and pepper.
- Sauté for 5-7 minutes, or until softened.
- Add the flour, and stir for 1 minute.
- Pour in the Guinness, milk, and Worcestershire sauce.
- Bring to a light simmer and add gruyere by the handful, stirring well.
- Once the cheese is incorporated remove from heat.
- Serve with all of your favorite things!