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    You are in: Home / Recipes / Light Cheddar and Ale Fondue (Cheese Sauce) Recipe
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    Light Cheddar and Ale Fondue (Cheese Sauce)

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Oolala's Note:

    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.

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    Serves: 12



    Units: US | Metric


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

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    Ratings & Reviews:

    • on April 05, 2009


      This was such an easy fondue to make. I used black beer (1554) and it added a nice rich flavor. You couldn't tel there were beans used in this fondue. I used regualr cheddar cheese, what we had in the fridge which made a nice smooth texture. I will be using this again!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Light Cheddar and Ale Fondue (Cheese Sauce)

    Serving Size: 1 (86 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 117.2
    Calories from Fat 40
    Total Fat 4.4 g
    Saturated Fat 2.7 g
    Cholesterol 13.5 mg
    Sodium 138.7 mg
    Total Carbohydrate 9.5 g
    Dietary Fiber 1.8 g
    Sugars 0.1 g
    Protein 7.8 g

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