A hint of beer gives this classic cheese fondue a uniquely delicious flavor to this velvety sauce perfect to dip vegetables, sausage, baguette cubes, and soft pretzels in.
1 pound Gruyere cheese, shredded (or any medium-intensity, relatively easy melting cheese; Monterey Jack, Chihuahua, mild cheddar)
2 tablespoons all purpose flour
1 cup Miller Lite
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce (or soy sauce)
Toss cheese with flour.
In a medium heavy-bottomed pot, bring beer, mustard, lemon juice, and Worcestershire to a simmer over medium heat. Add cheese, stir, and cook until cheese is melted and the mixture is smooth, about 5 to 8 minutes. Transfer to a fondue pot set over a flame or serve in a warmed small heavy pot.
Serving Suggestions: raw or blanched vegetables, cooked sliced sausage, cubed country bread or baguette, soft and hard pretzels.