In a saute pan, sautee the Garlic, Celery, and Onions in the Butter and Bacon Fat – Cook till translucent.
In a saute pan, sautee the Garlic, Celery, and Onions in the Butter and Bacon Fat – Cook till translucent.
Slowly add the flour and slowly add the Beef Stock while stirring constantly.
Add the Beer and Spices – Simmer.
Blend smooth.
Top with evenly with the Bacon Lardons.
For dipping, serve with warmed Pretzel.