“This fondue goes particularly well with potatoes.”
READY IN:
10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine cheeses and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch.
  2. Rub inside of pot with garlic clove cut in half. Discard garlic.
  3. Pour in beer. Warm until bubbles rise to the surface. Do not cover or boil.
  4. Remember to stir constantly from now one. Add a handful of cheeses, keeping the heat medium (do not boil), when melted add another handful. After all the cheese is melted and bubbling add a dash of pepper sauce. Transfer to fondue pot and keep warm over fondue burner.
  5. Note: If fondue becomes too thick add a bit of warmed beer. If it separates combine 1 T cornstarch and 2 T wine and stir into fondue.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: