No one at your holiday party will be able to resist a piping hot pot of beer-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

1/4 cup unsalted butter
1/3 cup all-purpose flour
1 (12-oz.) bottle lager beer (such as Yuengling)
1/4 cup heavy cream
6 oz. Gruyère cheese, shredded (about 1 1/2 cups)
6 oz. mild Cheddar cheese, shredded (about 1 1/2 cups)
1/2 tsp. Worcestershire sauce
1/2 tsp. dry mustard

STEPS

1) Serving suggestions: cubed bread, sliced cooked bratwurst, steamed broccoli florets, roasted Brussels sprouts, roasted fingerling potatoes

Melt butter, and cook flour:

1) Melt butter in a medium saucepan over medium-low. Gradually whisk in flour. Cook, whisking constantly, until lightly browned, about 1 minute.

Add beer and cream:

1) Gradually whisk in beer and heavy cream. Cook, whisking constantly, until sauce has thickened and begins to bubble, 3 to 4 minutes.

Add cheeses:

1) Gradually add Gruyère and Cheddar, whisking constantly, allowing each addition to melt and become incorporated before adding more.

Add remaining ingredients, and serve:

1) Whisk in Worcestershire sauce and dry mustard until smooth. Transfer mixture to a fondue pot; cover and keep warm. Serve immediately.