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Cheddar-Beer Fondue https://www.metro.ca/userfiles/image/recipes/fondue-fromage-biere-183.jpg PT30M PT15M PT45M
Melt butter in a pan; bind the flour and mustard. Stir in the beer and Worcestershire sauce. Bring to a boil over medium heat until slightly thick; lower the heat, add cheese and stir. Pour into a chafing dish. Dip croûtons, breadsticks and crudités.
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2 Tbsp. (30 mL) butter 2 Tbsp. (30 mL) flour 1 tsp. (5 mL) Dijon mustard 1 bottle (341 mL) beer 1 tsp. (5 mL) Worcestershire sauce 2 cups (500 mL) cheddar cheese 1 cup (250 mL) Le Bocké Québec cheese croutons or breadsticks
Cheddar-Beer Fondue

Cheddar-Beer Fondue

Rate this recipe
3 Votes
3
cups
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    butter
  • 2 Tbsp.
    (30 mL)
    flour
  • 1 tsp.
    (5 mL)
    Dijon mustard
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    400 ml SELECTED VARIETIES


  • 1 bottle
    (341 mL)
    beer
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    COORS EDGE

    COORS EDGE

    Size: 473 mL Alcohol/Vol: Less than 0.5% Made In: Canada By: Molson Coors Style: Premium Non-Alcoholic Beer This golden lager has the refreshing taste of Coors, but without the alcohol. Made with the finest barley and all natural flavours to deliver superior taste, with only 60 calories per 473 ml serving.


    HEINEKEN 0.0

    HEINEKEN 0.0

    Size: 330 mL Alcohol/Vol: 0.0% Made In: Amsterdam By: Heineken Breweries Style: Alcohol-Free Beer Heineken 0.0 is a well-balanced, alcohol free beer with refreshing fruity notes and a soft malty body. Perfect for those occasions where you still want to take part, but are looking for moderation.


  • 1 tsp.
    (5 mL)
    Worcestershire sauce
  • 2 cups
    (500 mL)
    cheddar cheese
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    CASTELLO CHEDDAR CHEESE BLACK PEPPER, TANGY ONION, TICKLER OR AGED HAVARTI

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    200 g


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    BLACK DIAMOND CHEESE BARS 400 - 450 G OR SHREDDED CHEESE 320 - 340 G

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    IRRESISTIBLES ARTISAN 2 YEAR CHEDDAR

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    400 g


  • 1 cup
    (250 mL)
    Le Bocké Québec cheese
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  • croutons or breadsticks
Imprimer ma sélection

Preparation

Melt butter in a pan; bind the flour and mustard.

Stir in the beer and Worcestershire sauce.

Bring to a boil over medium heat until slightly thick; lower the heat, add cheese and stir.

Pour into a chafing dish.

Dip croûtons, breadsticks and crudités.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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