- Servings: 6
- 8 oz. beer (or 2 oz. per person) - a dark german beer would be great with this!
- 1/2 tsp dry mustard
- 1/2 garlic clove, minced
- 8 oz. cheddar cheese (be careful since cheddar is higher protein and it could curdle!)
- 1 Tbsp flour
- Salt & Pepper, to taste
- 1 Tbsp. Worcestershire
- 1 oz. heavy cream
Flour the cheese and season with a touch of salt and pepper.
Add garlic, mustard posder and beer to a small pan over low heat.
Warm to a low simmer and whisk in the cheese slowly. Do not add additional cheese until all cheese is blended.
Add cream and whisk into the cheese until blended. Finish with Worcestershire.
Add to fondue pot over low flame.