Beer fondue

Beer fondue
500 ml light beer
600 g grated cheese (Emmental)
Worcestershire sauce
3 drops tabasco
2 crushed cloves of garlic
1 tbsp. cornstarch
2 egg yolks
2 tsp. chopped parsley
Lye pretzels and/or rolls
Heat the beer and grated cheese in the fondue pot, stirring constantly. Season with Worcestershire sauce, tabasco and garlic. Whisk the cornstarch in a little cold water and stir into the fondue. Bring to the boil and thicken with the two egg yolks. Do not allow to boil any longer. Garnish with the chopped parsley and serve. Once on the table, the fondue should no longer boil, so set the temperature control as low as possible. Cut lye rolls or pretzels into pieces and dip into the fondue. Enjoy!