Ingredients
Chopped shallot 1 oz
Chopped garlic .5 oz
Olive oil .5 oz
Vegetable base 1 oz
Water 1 qt
Guinness 1 can
Heavy cream 1 quart
Roux .25 oz
Sour cream .5 lb
Shredded cheddar/jack blend
Preparation
Sautee garlic & shallot in olive oil, do not brown
Add water, base, Guinness & heavy cream Bring to slow boil, add roux Add sour cream When sour cream dissolves, remove from heat and whisk in cheese
At this point I use a shaft blender to smooth everything out. Your regular blender will work or skip the step. It just won’t be as smooth.
