Ingredients
4 teaspoons cornstarch, divided1 tablespoon plus 1 cup dry white wine, divided1-1/2 cups shredded Gruyere cheese1-1/2 cups shredded Swiss cheese1 garlic clove, peeled and halved1-1/2 teaspoons lemon juice1/8 teaspoon garlic powder1/8 teaspoon dried oregano1/8 teaspoon Worcestershire sauce3 drops hot pepper sauceMiniature smoked sausages, dill pickles and pretzels
Preparation
In a small bowl, combine 2 teaspoons cornstarch with 1 tablespoon wine; set aside. Combine cheeses and remaining cornstarch; set aside.
Rub sides of a large saucepan with cut sides of garlic; discard garlic. Add remaining wine to the pan and heat over medium heat until bubbles form around sides of pan. Stir in lemon juice.
Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-8 motion, until almost completely melted. Continue adding cheese, a handful at a time, allowing cheese to almost completely melt between additions. Stir in the garlic powder, oregano, Worcestershire sauce and pepper sauce. Stir cornstarch mixture; gradually add to the pan. Cook and stir until mixture is thickened and smooth. Keep warm. Serve with miniature smoked sausages, dill pickles and pretzels.
