| |
Appetizers | |
| 1/2 lb gruyere 1/2 lb swiss (Jarlsburg) 1 Tbsp cornstarch 1/2 tsp dry mustard Worcestershire to taste Hot pepper sauce to taset 1/4 cup flour Garlic clove (for the pot) Beer For sides, cauliflower, broccoli, garlic, french bread | |
| Grate cheese. Put in container with flour, mustard and cornstarch and shake well. Sprinkle in Worcestershire and Hot pepper sauce and shake again. In fondue pot, rub with a garlic clove. Put on heat and add 1/2 can of beer. When at temperature slowly incorporate the cheese in batches. Stir constantly until all cheese is added and its smooth. If it gets to thick add a little more beer, if too thin add a little more cheese. | |
Excellent | |
Sort