Ingredients
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1
-
1
-
1
-
1
-
1
-
1
-
1/2
-
-
-
-
-
-
-
-
Directions
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 cannellinuse cubes of crusty whole-grain bread and vegetables for dunking Note this fondue sauce can also be drizzled over steamed vegetables or baked potatoe , This was such an easy fondue to make used black beer (1554) and it added a nice rich flavor You couldn’t tel there were beans used in this fondue used regualr cheddar cheese, what we had in the fridge which made a nice smooth texture I will be using this again!, From April 10, 2008, Sun-Sentinel Don’t want to lose it For the beans you can use: great northern, navy or cannellinuse 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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Steps
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1
Done
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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
Done
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in a Medium Saucepan, Combine Bean Puree and the Remaining Ale. |
|
3
Done
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Bring to a Boil Over Medium Heat, Then Reduce Heat to Simmer. |
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4
Done
|
Add the Cheese in Handfuls, Stirring Constantly, Until the Cheese Melts. |
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5
Done
|
Stir in the Dry Mustard, Worcestershire Sauce and Hot Sauce. |
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6
Done
|
Transfer to a Warm Fondue Pot and Serve With Bread Cubes and Vegetables of Choice. |
