Beer Cheese Fondue

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

1. 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.

2. 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.

3. Add cheeses:

   Gradually add Gruyère and Cheddar, whisking constantly, allowing each addition to melt and become incorporated before adding more.

4. 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.