Pretzel Fondue

By cindygwest

Good October dip. Can also use sausages for the fondue. For average fondue pot, double recipe but don't quite double the beer.

Ingredients

• 2 T. butter
• 1 T. small-diced yellow onion
• 1 ounce all-purpose flour
• 1 cup whole milk
• 4.8 ounces Sam Adams Boston Lager
• 16 ounces shredded cheddar cheese*
• 1 T. Dijon mustard
• salt
• black pepper
• thick pretzel rods
• assorted sausages
• *Add cheese in batches until desired consistency. May not need all 16 ounces, or may need more!

Preparation

Step 1

1. In medium saucepan, melt butter over medium heat. Add onion. Cook until soft. Whisk in flour. Keep whisking until mixture turns light blond, then add milk and keep whisking. Simmer, stirring frequently, until sauce thickens, about 20 minutes.
2. Remove from the heat and whisk in beer, shredded cheese, mustard, salt and pepper. Serve with thick pretzel rods, cut crosswise on the diagonal, for dipping. Can also cook sausages and serve those with this dip.