Light Cheddar and Ale Fondue (Cheese Sauce)

"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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Ready In:
20mins
Ingredients:
7
Yields:
3 cups
Serves:
12
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ingredients

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directions

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

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Reviews

  1. 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!
     
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