Beer-Cheese Fondue

Name: Beer-Cheese Fondue
Total time: 15 min
Ingredients: ¼ cup unsalted butter; ⅓ cup all-purpose flour; 1 (12-oz.) bottle lager beer (such as Yuengling); ¼ cup heavy cream; 6 ounces Gruyère cheese, shredded (about 1 ½ cups); 6 ounces mild Cheddar cheese, shredded (about 1 ½ cups); ½ teaspoon Worcestershire sauce; ½ teaspoon dry mustard; Serving suggestions: cubed bread, sliced cooked bratwurst, steamed broccoli florets, roasted Brussels sprouts, roasted fingerling potatoes

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Total: 15 minutes

Servings: 8

Author : Paige Grandjean

Ingredients

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¼ cup unsalted butter⅓ cup all-purpose flour1 (12-oz.) bottle lager beer (such as Yuengling)¼ cup heavy cream6 ounces Gruyère cheese, shredded (about 1 ½ cups)6 ounces mild Cheddar cheese, shredded (about 1 ½ cups)½ teaspoon Worcestershire sauce½ teaspoon dry mustardServing suggestions: cubed bread, sliced cooked bratwurst, steamed broccoli florets, roasted Brussels sprouts, roasted fingerling potatoes

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Instructions

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Melt butter in a medium saucepan over medium-low. Gradually whisk in flour. Cook, whisking constantly, until lightly browned, about 1 minute. Gradually whisk in beer and heavy cream. Cook, whisking constantly, until sauce has thickened and begins to bubble, 3 to 4 minutes. Gradually add Gruyère and Cheddar, whisking constantly, allowing each addition to melt and become incorporated before adding more. Whisk in Worcestershire sauce and dry mustard until smooth. Transfer mixture to a fondue pot; cover and keep warm. Serve immediately.