Serves 7–10
Use a fondue pot or stovetop pot
20 minutes
2 tbsp butter
2 tbsp AP flour
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 cup porter beer
3/4 cup heavy cream
1 1/2 cups shredded sharp cheddar
2 drops hot sauce (Crystal)
2 tbsp sour cream
2 tsp Onion Soup mix (Lipton)
1. Set fondue pot on low heat.
2. Melt the butter and whisk in the flour. Whisk constantly for 2-3 minutes, being careful not to brown the flour.
3. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth.
4. Add beer and whisk to combine.
5. Add cream and whisk until smooth.
6. Gradually whisk in cheese until smooth.
7. Add hot sauce and whisk in sour cream until smooth.
8. Whisk in onion soup mix until well combined.
9. Serve with bread or pretzels. Keep warm on low heat.
Recipe by Brenda & Tim.