Light Cheddar And Ale Fondue Cheese Sauce Recipes

CHEDDAR-BEER FONDUE

Steps:

• Mix Cheddar cheese and flour together in a bowl.
• Bring beer to a light boil in a fondue pot; add garlic, Worcestershire sauce, and mustard powder and stir. Gradually stir cheese mixture into beer mixture. Reduce heat to low; cook and stir mixture until cheese is melted, about 5 minutes.

CHEDDAR CHEESE FONDUE (COURTESY OF THE MELTING POT)

Steps:

• start with 4 oz of base (beer, milk or broth).
• add garlic.
• add 3 shakes of mustard powder.
• stir.
• add small amount of cheddar cheese.
• mix thoroughly (using whipping motion until cheese is melted).
• add five turns of pepper grinder.
• add three to four shakes of worcestershire sauce.
• fold in pepper & worcestershire.
• remove mixing fork.

BEER CHEESE FONDUE

Steps:

• Combine Cheddar cheese, Swiss cheese, flour, salt, and black pepper in a bowl.
• Rub cut side of garlic clove around bottom and sides of fondue pot.
• Pour beer into fondue pot and slowly bring to a simmer over medium-low heat, about 5 minutes.
• Gradually stir cheese mixture into beer, adding small amounts at a time, until cheese is melted and blended, 10 to 15 minutes.
• Stir hot pepper sauce into cheese mixture.

CHEDDAR FONDUE

Steps:

• In a small saucepan, melt butter; stir in flour, salt if desired, mustard, pepper and Worcestershire sauce until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese; cook and stir until cheese is melted. , Transfer to a fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with bread, ham, sausage and/or broccoli.

GERMAN CHEDDAR AND BEER FONDUE

Steps:

• In a bowl combine the cheeses with the flour. Add the beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add the cheese mixture in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches. When the cheese has been incorporated fully, stir in the mustard, hot sauce, and Worcestershire sauce. Transfer the fondue to a fondue pot and serve.

CHEDDAR CHEESE FONDUE

Steps:

• Melt butter, blend in flour.
• Stir until thick.
• Add beer; stir until thick and boiling.
• Add salt, dry mustard and Worcestershire sauce.
• Gradually add cheese keep stirring it will burn.
• Serve with sourdough bread that has been cut up in cubes.

LIGHT CHEDDAR AND ALE FONDUE (CHEESE SAUCE)

Steps:

• In a food processor fitted with a metal blade, combine the beans and 1/4 cup ale; puree, scraping the side of the bowl as needed, 4 minutes, until very smooth.
• In a medium saucepan, combine bean puree and the remaining ale.
• Bring to a boil over medium heat, then reduce heat to simmer.
• Add the cheese in handfuls, stirring constantly, until the cheese melts.
• Stir in the dry mustard, Worcestershire sauce and hot sauce.
• Transfer to a warm fondue pot and serve with bread cubes and vegetables of choice.