Light Cheddar and Ale Fondue (Cheese Sauce)

1. 1

   In a food processor fitted with a metal blade, combine the beans and 1/4 cup ale; puree, scraping the side of the bowl as needed, 4 minutes, until very smooth.

2. 2

   In a medium saucepan, combine bean puree and the remaining ale.

3. 3

   Bring to a boil over medium heat, then reduce heat to simmer.

4. 4

   Add the cheese in handfuls, stirring constantly, until the cheese melts.

5. 5

   Stir in the dry mustard, Worcestershire sauce and hot sauce.

6. 6

   Transfer to a warm fondue pot and serve with bread cubes and vegetables of choice.

* Per serving · 4 servings · Values may vary.

No additional tips available.