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Origional Leland Hotel Horseshoe Sauce Recipe

4.1 stars - based on 4 votes
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This recipe for Origional Leland Hotel Horseshoe Sauce is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ Cup unsalted butter
½ Cup all-purpose flour
1 tsp. salt
¼ tsp. dry mustard
⅛ tsp. cayenne
2 Cups whole milk, at room temperature
1 T. Worcestershire sauce
8 oz. sharp cheddar, grated (I sometimes use extra-sharp, if available)
¾ Cup beer, at room temperature

Tip: Do not use pre-grated cheese as it is coated with a substance that keeps the shreds separate, which is not harmful, but keeps pre-grated cheese from completely melting into sauces.
Directions:
Directions:
1. Melt the butter in a large heavy saucepan over medium heat. Add the flour and stir with a wooden spoon or whisk to combine. Cook for a couple minutes so the flour loses its raw taste.
2. Whisk in the milk, salt, mustard and pepper. Bring to a simmer and cook, sirring constantly, until the mixture is quite thick.
3. Remove the saucepan from the stove. Add the Worcestershire sauce and the cheese, and stir until the cheese is completely melted.
4. Whisk in the beer, and return the saucepan to the stove. Cook, stirring constantly, until the sauce comes just to a bare simmer. Do not let it boil.

Makes approximately 1 quart.
Personal Notes:
Personal Notes:
This sauce is so delicious it's tempting to eat spoonfuls right from the pan. I sometimes use this recipe as a base for cheese soup, macaroni and cheese and more.

 

 

 

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