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Ingredients
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 (12-oz.) bottle lager beer (such as Yuengling)
- 1/4 cup heavy cream
- 6 oz. Gruyère cheese, shredded (about 1 1/2 cups)
- 6 oz. mild Cheddar cheese, shredded (about 1 1/2 cups)
- 1/2 tsp. Worcestershire sauce
- 1/2 tsp. dry mustard
- Serving suggestions: cubed bread, sliced cooked bratwurst, steamed broccoli florets, roasted Brussels sprouts, roasted fingerling potatoes
Description
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Melt butter, and cook flour:
Melt butter in a medium saucepan over medium-low. Gradually whisk in flour. Cook, whisking constantly, until lightly browned, about 1 minute.
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Add beer and cream:
Gradually whisk in beer and heavy cream. Cook, whisking constantly, until sauce has thickened and begins to bubble, 3 to 4 minutes.
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Add cheeses:
Gradually add Gruyère and Cheddar, whisking constantly, allowing each addition to melt and become incorporated before adding more.
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Add remaining ingredients, and serve:
Whisk in Worcestershire sauce and dry mustard until smooth. Transfer mixture to a fondue pot; cover and keep warm. Serve immediately.