Ingredients
  • 1 egg yolk
  • 1 tablespoon all-purpose flour
  • 2 tablespoons butter
  • 2 teaspoons Dijon mustard
  • A few dashes hot sauce
  • 1 cup milk
  • 2 teaspoons Worcestershire sauce
  • 1/2 pound shredded extra-sharp yellow cheddar cheese
Preparation

Place the yolk in a mixing bowl and reserve. Place a heat-safe fondue pot or a medium saucepot over medium heat with the flour and butter, cook for a minute, then whisk in the Dijon, hot sauce and milk.

Right before the milk comes up to a simmer, turn the heat down to medium-low and add in the cheese, slowly stirring in figure-eight motion to melt.

Once all the cheese has melted, remove a ladleful of the hot cheese mixture and whisk it into the egg yolks to temper the yolks, then whisk the egg yolk mixture back into the hot cheese mixture.