Bavarian Beer Cheese Dip with Lager and Cheddar

• 40 g Unsalted butter
• 30 g Plain flour
• 250 ml Whole milk
• 200 ml Lager beer
• 2 tsp Dijon mustard
• 1 tsp Sweet paprika
• ½ tsp Fine sea salt
• ¼ tsp Black pepper
• 250 g Cheddar cheese

1. Grate the cheddar cheese and set it aside so it is ready to melt smoothly. Measure out the remaining ingredients.
2. Melt the unsalted butter in a saucepan over medium heat. Whisk in the plain flour and cook for 1 to 2 minutes, whisking constantly, until it smells lightly nutty but has not browned.
3. Slowly whisk in the whole milk until smooth. Bring to a gentle simmer and cook for 2 to 3 minutes, whisking, until thickened enough to coat the back of a spoon.
4. Reduce the heat to low and whisk in the lager beer a little at a time. Keep it at a gentle simmer for 2 minutes to blend the flavors, without letting it boil hard.
5. Stir in the Dijon mustard, sweet paprika, fine sea salt and black pepper. Add the cheddar cheese in small handfuls, stirring until fully melted and glossy before adding more.
6. Taste and adjust with a pinch more fine sea salt or black pepper if needed. Serve straight away while hot and creamy.

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