Beer Cheese Fondue
Here I present my recipe for Beer Cheese Fondue; an easy, cheesy recipe for the traditional French dish with an American twist – perfect for your next gathering!
One of my favourite pastimes is to scroll through fb marketplace for things I don’t need.
Enter my fondue set
I picked this up about 4 years ago; brand new in box 📦
I hosted Christmas 🎄 and at the planning phase I decided this was the year for fondue.
I didn’t want Swiss cheese
I find that too strong and when you’re the cook, you’re the boss so I chose this cheese mixture.
Next time I’m going to try something with white wine and lemon juice, be sure to check back soon.
Happy new year everyone, 2024 is going to rock 🙏❤️
This is how I made Beer Cheese Fondue
I combined the beer, garlic powder and cayenne pepper in a small sauce pot.
I brought it up to a simmer over medium-low heat.
I grated the cheeses then added in the cornstarch; I mixed it well to coat.
Once the beer was simmering, I slowly mixed in the cheese.
Once the cheese was melted I stirred in the Dijon mustard.
The sauce was thin at this point but it started to thicken after about 5 minutes.
Once thick, I transferred the sauce to my fondue.
I served with an assortment of bread but your dippers are up to you!
ingredients used in this dish
Dijon Originale Mustard
Coors Original Beer
Black Diamond Cheddar Cheese Old
Castello Aged Gouda Cheese
Great Value Garlic Powder
Flesichmann’s Canada Corn Starch
An easy, cheesy recipe for the traditional French dish with an American twist;Beer Cheese Fondue – perfect for your next gathering!
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Baked Spinach Dip with Fresh Spinach
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Beer Cheese Fondue
- Total Time: 12 minutes
- Yield: 2 Cups 1x
Description
An easy, cheesy recipe for the traditional French dish with an American twist;Beer Cheese Fondue – perfect for your next gathering!
Ingredients
1 Cup beer (whatever you have on hand)
1/2 tsp garlic powder
Cayenne pepper, to taste (I did 5 dashes)
200 g Gouda, grated
200 g Old Cheddar, grated
2 tbsp cornstarch
1 tsp Dijon mustard
Instructions
In a small sauce pot mix together the beer, garlic powder and cayenne pepper.
Bring it up to a simmer over medium-low heat.
Grate your cheeses then add the cornstarch; mix well to coat.
Once the beer is simmering, slowly mix in the cheese.
Once the cheese is melted stir in the Dijon mustard.
The sauce will be thin at this point but it’ll start to thicken after about 5 minutes.
When the sauce is thick, transfer it to your fondue.
Serve immediately.
I went with an assortment of bread but the dippers are up to you!
Notes
- All recipes I’ve read say not to use pre-grated cheese but I haven’t personally tried it.
- Prep Time: 2 Minutes
- Cook Time: 10
- Category: Appetizer
- Method: Stovetop
- Cuisine: French