1/2 lb sopressata, diced
8 large garlic cloves, smashed
1 medium onion, sliced
1 bunch thyme
1 qt India Pale Ale
4 qts heavy cream
3 qts chicken stock
2 Tbsp Frank's Hot Sauce
2 Tbsp dijon mustard
2 Tbsp worcestershire sauce
roux (recipe follows)
8 qts grated cheddar cheese
14 oz gorgonzola, chopped
- sweat the first 5 ingredients over low heat until onions are translucent
- add beer and bring to simmer; simmer 10 minutes
- add cream, stockm hot sauce, mustard and worcestershire sauce; bring to simmer
- cook 15 minutes, then add roux; whisk until smooth
- add cheeses in 3 stages, allowing one batch to melt completely before adding another
- strain
Roux
1/2 lb butter
1 cup flour seasoned with 2 Tbsp salt, 2 Tbsp smoked paprika and 1 tsp white pepper
- melt butter over medium heat
- add seasoned flour and whisk until smooth
- lower heat and allow roux to cook 5-10 minutes, whisking often; use while hot
