INGREDIENTS

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 3 tablespoons all-purpose flour
  • 1 12-ounce India Pale Ale, room temperature
  • 1 tablespoon dark molasses
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 cups shredded Gruyere cheese
  • 1 1/2 cups shredded sharp cheddar

DIRECTIONS

  1. In an Anolon Nouvelle Copper Saucier, melt butter and olive oil over medium heat.
  2. Whisk in flour and cook for about 5 minutes, stirring constantly to make a roux. Roux should be a dark, golden caramel color.
  3. Slowly add beer and bring to a gentle boil.
  4. Reduce heat and simmer, stirring occasionally until mixture thickens.
  5. Add Worcestershire, molasses and cayenne, stirring thoroughly.
  6. Add cheese 1 cup at a time, thoroughly melting cheese after each addition.
  7. Whisk fondue until it is smooth and pour into fondue pot to serve.
  8. Serve with hearty bread, sweet apples, asparagus and grilled sausages for dipping.
  • Course: Appetizer