Go Back

Beer Cheese Fondue

Ingredients
  

Sauce:

  • 12 ounces beer*
  • 6 wt oz Gruyère cheese shredded
  • 8 wt oz Smoked gouda shredded
  • 2 tbs cornstarch
  • 1 tsp Dijon mustard
  • ¼ tsp Worcestershire sauce
  • ½ tsp salt
  • ½ tsp black pepper

For serving:

  • 1 cup mushrooms quartered
  • 1 cup broccoli florets
  • 1 French baguette cut into cubes
  • ½ lbs flank steak cooked and sliced
  • 1 Granny smith apple sliced

Instructions
 

  • Add the beer to a saucepan over medium heat. Bring to a low simmer, do not boil.
  • In a medium-sized bowl toss together both types of cheese and the cornstarch.
  • A small handful at a time adds the cheese to the beer, stirring until the cheese is melted before adding more.
  • Once all the cheese has been melted, stir in the Dijon, Worcestershire, salt, and pepper until well combined. Add the sauce to a warm fondue pot.
  • Serve with bread, vegetables, and meat.

Notes

*Note: Use a lighter-colored beer for best results. For a stronger beer flavor use a hoppier beer like an IPA or an American pale ale. For a milder beer flavor use a wheat beer, pale lager, Kolsch, or pilsner.