Small Batch Cheese Fondue
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A cozy two-cheese fondue with beer and garlic, sized for a small gathering or a treat for one. Dip bread, fruit, or vegetables.
Ingredients
- 4 oz grated Red Leicester cheese
- 4 oz grated sharp cheddar cheese
- 1 Tbsp all-purpose flour
- 1 tsp dry mustard powder
- 1 garlic clove
- 3 oz beer
- Bread fruit or vegetables, optional for dipping
Equipment
- saucepan
- whisk
Directions
- Cut the garlic clove in half and rub the cut side all over the inside of your cooking pot.
- Toss both cheeses with the flour and dry mustard.
- Warm the beer in the pot over medium-low heat. Do not let it come to a rolling boil.
- Add the cheese a little at a time, stirring until each bit melts before adding more.
- Keep stirring for 2 to 3 minutes more, until smooth.
- Keep the fondue gently warm while you dip.
Nutrition
Serving: 325g | Calories: 997kcal | Carbohydrates: 18g | Protein: 54g | Fat: 77g | Saturated Fat: 43g | Trans Fat: 0g | Cholesterol: 225mg | Sodium: 1485mg | Potassium: 235mg | Fiber: 0.6g | Sugar: 1.3g | Vitamin A: 2818IU | Vitamin C: 1.1mg | Calcium: 1627mg | Iron: 1mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 batch); grated Red Leicester cheese counted as cheddar, dry mustard powder counted as ground mustard seed. Brands and portions vary, so use it only as an approximation.