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Smoked Gouda Beer Cheese Fondue




SMOKED GOUDA BEER CHEESE FONDUE
Artisan Restaurant Recipe

Roux:
4 ounces butter
1/4 cup + 2 tablespoons all purpose flour
Melt butter and whisk flour in, cook for five minutes to make roux

Fondue:
1 tablespoon Dijon mustard
2 tablespoons Worcestershire sauce
2 cups Porter beer
3 cups heavy cream
12 ounces cheddar, white
12 ounces smoked Gouda cheese
tabasco to taste
salt and pepper to taste

Make the roux as stated above and then add the Dijon mustard, Worcestershire sauce, porter and cream. Take care to stir and not boil the sauce.

After all the liquid ingredients have been incorporated fully add the cheese in small chunks, whisking continually as to keep the sauce from boiling or breaking. Once the sauce has been incorporated taste and season with Tabasco, salt and pepper. Strain the sauce and hold in double boiler. Makes about 2 quarts.

At the restaurant they serve this with garlic toast, andouille sausage and broccolini but anything will work.

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