Food and Recipes Recipes Beer-Cheese Fondue Be the first to rate & review! Add some fun to your holiday party with this recipe. By Paige Grandjean Paige Grandjean Instagram Website Paige Grandjean is a food editor and recipe developer with over seven years of experience in food media. Her recipes and writing have appeared in over 15 nationally distributed print publications, as well as on various digital platforms. Paige's recipes have been showcased on the covers of magazines such as Food & Wine, Southern Living, and Cooking Light, with her 2020 Food & Wine Lamination cover story earning a spot as a Folio: Eddie and Ozzie Award Finalist. Southern Living's editorial guidelines Updated on August 17, 2021 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall Active Time: 15 mins Total Time: 15 mins Yield: 8 serves No one at your holiday party will be able to resist a piping hot pot of cheese fondue, especially when served with tasty dipping options like sliced cooked bratwurst, steamed broccoli florets, roasted Brussels sprouts, and roasted fingerling potatoes. Cooked ingredients pair wonderfully with this decadent, creamy sauce flavored with dry mustard, Gruyère, Cheddar, Worcestershire sauce, and a lager beer. When serving, always keep the cheese mixture below a simmer or it might break. Serve immediately and hold over Sterno to keep the cheese from cooling and clumping together. 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 Directions 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. Rate it Print