Beer Cheese Fondue Recipe
Ingredients
| Garlic | 1 Clove (5gm), halved | |
| Butter | 2 Tablespoon | |
| All purpose flour | 3 Tablespoon | |
| Prepared mustard | 1 Tablespoon | |
| Beer | 1 12 Ounce | |
| Worcestershire sauce | 1 Tablespoon | |
| Sharp cheddar cheese | 1 pound, cubed | |
| 1/2 loaf rye bread, cut into 1-inch cubes | ||
| 1 head cauliflower, crisp-cooked and broken into flowerets | ||
| Cherry tomatoes | 1 Pint | |
Directions
In saucepan cook garlic in butter over medium heat till garlic begins to brown.
Discard garlic.
Stir flour and mustard into butter.
Add beer.
Cook and stir till bubbly; cook and stir 1 to 2 minutes more.
Stir in Worcestershire; gradually stir in cheese till melted.
Transfer to fondue pot; place over fondue burner.
Spear bread and vegetables on fondue forks; swirl in fondue to coat.
Discard garlic.
Stir flour and mustard into butter.
Add beer.
Cook and stir till bubbly; cook and stir 1 to 2 minutes more.
Stir in Worcestershire; gradually stir in cheese till melted.
Transfer to fondue pot; place over fondue burner.
Spear bread and vegetables on fondue forks; swirl in fondue to coat.
Chef
