Easy Cheese Fondue

[ 0 ] November 17, 2009 |

1 garlic clove (smashed)

4 tbsp. butter

1/4 cup all-purpose flour

1 (12 oz.) Yuengling beer

1/4 (12 oz.) Yuengling beer

3/4 tsp. Country Bob’s All Purpose Sauce

1/4 tsp. dry mustard

1/4 tsp. cayenne pepper

4 cups shredded Cheddar cheese

Assorted Dippers (*We suggest sauteed mushrooms, steamed broccoli, toasted french bread w/ homemade herb butter and/or cauliflower)

In a 4 qt. saucepan, rub the smashed garlic clove all over the sides and bottom of the saucepan; melt the butter over medium heat. Whisk in the flour and cook for 1 minute while constantly stirring until a roux is formed. Add in the beer and bring to a boil; reduce heat and simmer while stirring occasionally until the sauce is thick and consistent. Add in the All Purpose Sauce, mustard powder and cayenne pepper; stir to mix in completely. Add in the cheese one cup at a time ensuring to melt in between additions; stir until it is smooth. Add to fondue pot and serve with dippers.

*Johnna’s tip: It’s cold outside and time for warm, comfort foods. Fondue is a fun and easy start to a winter full of warm soups and the like. We paired our fondue with the suggestions we listed above and had a fun feast with our guests. The good thing about fondue is you can make just about anything into a dipping option, pick the foods you have taste for that match well with the cheese. This dish can serve up to four people or two very hungry people (*which is what we were last night…), Enjoy!

Category: appetizers, dips, finger-foods, main dish, vegetarian

About the Author ()

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.

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