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German Cheddar and Beer Fondue

Recipe information

  • Yield

    4 servings

Ingredients

10 ounces (2 1/2 cups) shredded sharp Cheddar cheese (on the dairy aisle)
4 to 6 ounces Gruyère cheese, shredded (1 to 1 1/2 cups)
1 rounded tablespoon flour
1 cup German lager
2 tablespoons spicy brown mustard
A few drops of hot sauce, such as Tabasco
A few drops of Worcestershire sauce

Serve With. . .

Cubed or thick-sliced and browned wursts: knack or brat
Mini party franks, such as Boar’s Head brand
Blanched cauliflower and broccoli florets

Preparation

  1. In a bowl combine the cheeses with the flour. Add the beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add the cheese mixture in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches. When the cheese has been incorporated fully, stir in the mustard, hot sauce, and Worcestershire sauce. Transfer the fondue to a fondue pot and serve.

Rachael Ray's 30-Minute Get Real Meals
TagsBeerAlcoholBeveragesCheddarCheeseDairyGruyèreMainDinnerKetoNut FreeVegetarian30 Minutes or LessSimmerSuper BowlCookbooks
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