Beer Cheese Fondue
This creamy, cheesy mixture is likely to be the star of the buffet.
By Just Beer Community Collection on Nov. 29, 2016
- 1 cup pilsner-style beer
- 1 lb shredded gruyère cheese
- 1 tbsp cornstarch
- 2 tsp dijon mustard
- Dash of worcestershire sauce
- Pinch of paprika
- Fine sea salt
- 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.
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.
Try this cheesy fondue with soft pretzels, sliced German sausages, vegetables such as broccoli, cauliflower, carrots, and roasted brussels sprouts.
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