Cheese Fondue

INGREDIENTS

• 1 lb. cheddar, Gruyere, or Swiss cheese

• 4 tbsp butter

• ¼ cup all-purpose flour

• 12 oz. wheat beer, chicken or vegetable broth, or dry white wine

• 1 tsp Dijon mustard

• ¼ tsp hot sauce (optional)

• Salt, to taste

• Bread cubes and assorted raw vegetables like broccoli and cauliflower

DIRECTIONS

1. Grate the cheese with the Microplane® Adjustable Coarse Grater.

2. Melt the butter over medium heat in the Rockcrok® Everyday Pan or Rockcrok® Dutch Oven. Add the flour, whisking constantly for 1–2 minutes, until no lumps remain to make a roux.

3. Add the beer, broth, or wine, and reduce to low heat. Simmer, whisking occasionally, until the mixture thickens to the consistency of heavy cream. Add the mustard and hot sauce, if desired, and mix thoroughly.

4. Add the cheese, 1 cup at a time, melting completely after each addition. Whisk until smooth.

5. Transfer the pan to the Rockcrok® Digital Slow Cooker Stand and set to WARM. Serve immediately with the bread.

Yield:

16 servings Chefie Stephi Tips: Mix and match your beer, broth, or wine with different cheeses to find the combination you like best. If you prefer a lighter beer or wine flavor, you can mix 6 oz. of beer or wine with 6 oz. of chicken or vegetable broth.