Soft pretzels torn open and dragged through a warm, velvety sauce of melted Comté: Domaine des Terres Rouges’ Beer Mustard, a mild Alsatian blend of yellow and brown seeds rounded by malty beer, gives the dip its gentle bite.
Serves 6 · 15 min
- Melt 2 tbsp butter in a saucepan, whisk in 2 tbsp flour and cook for 1 minute.
- Gradually whisk in 1 cup (240 ml) milk and simmer until thickened, about 3 minutes.
- Off the heat, stir in 7 oz (200 g) grated aged Comté and 2 tbsp of the beer mustard until smooth.
- Serve warm with soft pretzels, sausages or raw vegetables for dipping.
The star of this recipe: Beer Mustard, by Domaine des Terres Rouges.
