Fiddlers Fondue (Yield: About 2 cups

Fiddlers Fondue (Yield: About 2 cups

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Fiddlers Fondue (Yield: About 2 cups

1 1/8 cups shredded extra- sharp white Cheddar cheese 1 1/8 cups shredded Swiss cheese 2 tablespoons freshly shredded Parmesan cheese 1 ½ tablespoons cornstarch ½ (12 fluid ounce) can or bottle Irish stout beer (such as Guinness) 1 tablespoon steak sauce 1 teaspoon Worcestershire sauce 1 teaspoon garlic powder ½ teaspoon hot pepper sauce (such as Cholula) 1/4 teaspoon ground dry mustard Freshly ground black pepper to taste Combine white Cheddar cheese, Swiss cheese, Parmesan cheese, and cornstarch together in a bowl; set aside.

Stir Irish stout beer, steak sauce, Worcestershire sauce, garlic powder, hot pepper sauce, and mustard powder together in a fondue pot; set heat under fondue pot to medium.

Stir cheese mixture, ½ cup at a time, into stout beer mixture in fondue pot until cheese is completely melted and the fondue is thick and smooth. Do not let the fondue boil. Season with black pepper to taste.

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