Ingredients

• 1 tbsp butter
• 1 clove garlic, finely chopped
• 2 cups lager (not light beer)
• 2½ cups shredded Gruyère cheese
• 2½ cups shredded medium Cheddar cheese
• 2 tbsp all-purpose flour
• 1 tsp dry mustard
• 1 tbsp lemon juice
• Freshly ground pepper
• 1 large baguette or crusty French loaf, cut into 1
• 2 cups lightly steamed firm vegetables (such as broccoli, cauliflower, zucchini, and red peppers)

Directions

1. Melt butter in a large, heavy saucepan over medium heat. Add garlic and cook until softened but not browned. Add beer and heat to a simmer. Reduce heat to low.
2. In a bowl, toss cheeses, flour, and dry mustard. Add mixture to beer, a handful at a time, whisking until cheese has melted and is bubbling. Whisk lemon juice into fondue; add pepper to taste.
3. Carefully pour into a fondue pot and serve with bread and steamed vegetables for dipping.

Tips

• If fondue thickens on standing, thin with a little more beer.
• Reheat leftover fondue in a microwave on medium-high until soft (stir every 30 seconds) or in a double boiler, then drizzle over steamed fresh asparagus, spoon on poached eggs, or spread on toast.
• You can serve fondue with bread or vegetables alone; adjust quantities to compensate.