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Categories:
Cheddar cheese Gruyere cheese flour lager brown mustard hot sauce drops of Worcestershire sauce knack party franks cauliflower
Viewed: 93 - Published at: 2 years agoIngredients
- 10 ounces (2 1/2 cups) shredded sharp Cheddar cheese (on the dairy aisle)
- 4 to 6 ounces Gruyere cheese, shredded (1 to 1 1/2 cups)
- 1 rounded tablespoon flour
- 1 cup German lager
- 2 tablespoons spicy brown mustard
- A few drops of hot sauce, such as Tabasco
- A few drops of Worcestershire sauce
- Cubed or thick-sliced and browned wursts: knack or brat
- Mini party franks, such as Boars Head brand
- Blanched cauliflower and broccoli florets
Method
- In a bowl combine the cheeses with the flour.
- Add the beer to a small pot and bring up to a bubble over medium heat.
- Reduce the heat to simmer and add the cheese mixture in handfuls.
- Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches.
- When the cheese has been incorporated fully, stir in the mustard, hot sauce, and Worcestershire sauce.
- Transfer the fondue to a fondue pot and serve.
