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Light Cheddar and Ale Fondue (Cheese Sauce)

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“From April 10, 2008, Sun-Sentinel. Don't want to lose it. For the beans you can use: great northern, navy or cannellini. Use cubes of crusty whole-grain bread and vegetables for dunking. Note this fondue sauce can also be drizzled over steamed vegetables or baked potatoe.”
READY IN:
20mins
SERVES:
12
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. In a medium saucepan, combine bean puree and the remaining ale.
  3. Bring to a boil over medium heat, then reduce heat to simmer.
  4. Add the cheese in handfuls, stirring constantly, until the cheese melts.
  5. Stir in the dry mustard, Worcestershire sauce and hot sauce.
  6. Transfer to a warm fondue pot and serve with bread cubes and vegetables of choice.

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