Milk 4 cups
Pale or golden lager (preferably Canadian) 1/2 cup
CHEESE & SEASONING AMOUNT
Sharp cheddar cheese, grated 1 lb
Tabasco sauce 1 tablespoon
Worcestershire sauce 1 tablespoon
Kosher salt and black pepper To taste
Green onions or chives For garnish
Directions:
Step 1: Crisp the Bacon: In a large, heavy-bottomed pot or Dutch oven, cook the 1/2 lb of chopped bacon over medium heat for about 5 minutes until lightly browned.
Step 2: Sauté the Aromatics: Add the 4 tablespoons of butter, chopped onion, celery, and garlic to the pot. Cook until the onions have softened and turned translucent, about another 5 minutes.
Step 3: Build the Roux: Add the 1 cup of flour to the bacon and vegetable mixture. Cook, stirring constantly, for about 4 minutes. You are looking for the flour to turn a light golden color and smell distinctly nutty—this removes the “raw” flour taste.
Step 4: Simmer the Stock: Slowly whisk in the 3 cups of chicken stock. Bring the mixture to a boil and let it bubble for 1 minute to thicken. Reduce the heat to a simmer and cook for 15 minutes, stirring occasionally to prevent the bottom from scorching.
