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Vermont Kitchen Supply

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Beer Cheese Fondue

BEER CHEESE FONDUE

Epicurious 2013

Soft pretzels, sliced German sausages, pickled garden vegetables, and roasted Brussels sprouts can all be dipped in this oozy cheese sauce for one amusing wintertime party. Swiss Alpine-style cheeses are the best choice for fondue, given their earthy, robust flavor and excellent melting quality. Substitute any easy-melting cheese for the Gruyère found in this recipe. Raclette, Emmentaler, Cheddar, Fontina, and Gouda are all delicious choices, and can be blended for a more complex flavor.

 

Serves 6 to 8

ingredients

•1 cup/240 ml pilsner-style beer

•1 lb/455 g Gruyère cheese, shredded

•1 tbsp cornstarch

•2 tsp Sweet Bavarian Mustard or store-bought Dijon mustard

•Dash of Worcestershire sauce

•Pinch of paprika

•Fine sea salt, such as fleur de sel or sel gris

preparation

Bring the beer to a boil over medium-high heat in a fondue pot or a medium heavy saucepan. Reduce the heat to medium-low so the beer is gently simmering.

Toss the Gruyère with the cornstarch in a medium bowl. Add the cheese mixture to the beer one large handful at a time, stirring the cheese in a figure-eight pattern until completely melted before adding more. Stir in the mustard, Worcestershire sauce, and paprika, and season with salt. Serve immediately. The fondue can be refrigerated, covered, for up to 2 days and then rewarmed over medium-low heat, stirring in a figure-eight pattern, until the cheese is melted and hot.