Cheese & Beer Fondue
Adapted from Steve Lewis’ Smoked Gouda Cheese and Beer Sauce recipe, which he created for a Cibi cooking party
Make Steve’s Cheese & Beer Fondue to serve over pasta or as a dipping sauce for bread or vegetables. You can also thin it out with more beer and or stock and create a soup.
3 tbsp. butter
½ c. flour
¼ tsp. mustard
2 c. chicken or vegetable stock
1 pound smoked Gouda cheese (cut into small cubes)
1 tbsp. Worcestershire sauce
6-12 oz beer (use a high quality lager or pale ale)
Dash of Tabasco or other hot pepper sauce
Pepper to taste
Melt butter and mix with flour over medium heat. Add mustard & stock. Whisk constantly until smooth and thick. Turn stove to med high, add beer and Worcestershire sauce. Keep whisking to prevent the bottom from burning.
Adapted from Steve Lewis’ Smoked Gouda Cheese and Beer Sauce recipe, which he created for a Cibi cooking party
Make Steve’s Cheese & Beer Fondue to serve over pasta or as a dipping sauce for bread or vegetables. You can also thin it out with more beer and or stock and create a soup.
3 tbsp. butter
½ c. flour
¼ tsp. mustard
2 c. chicken or vegetable stock
1 pound smoked Gouda cheese (cut into small cubes)
1 tbsp. Worcestershire sauce
6-12 oz beer (use a high quality lager or pale ale)
Dash of Tabasco or other hot pepper sauce
Pepper to taste
Melt butter and mix with flour over medium heat. Add mustard & stock. Whisk constantly until smooth and thick. Turn stove to med high, add beer and Worcestershire sauce. Keep whisking to prevent the bottom from burning.