Beer Cheese Fondue

Health score
6%
Beer Cheese Fondue
45 min.
6
335kcal

Suggestions


Indulge in the rich and creamy delight of Beer Cheese Fondue, a dish that perfectly marries the robust flavors of pilsner-style beer with the nutty, melt-in-your-mouth goodness of Gruyère cheese. Whether you're hosting a cozy dinner party or simply looking for a comforting meal, this fondue is sure to impress your guests and elevate your culinary experience.

Imagine gathering around a warm pot of bubbling cheese, dipping crusty bread, fresh vegetables, or even pretzels into the luscious mixture. The addition of sweet Bavarian mustard and a dash of Worcestershire sauce adds a delightful tang, while a pinch of paprika gives it a subtle kick. This dish is not just a meal; it's an experience that encourages conversation and connection, making it perfect for any occasion.

With a preparation time of just 45 minutes, you can easily whip up this crowd-pleaser for lunch, dinner, or as a main course. Each serving is a satisfying 335 calories, allowing you to indulge without guilt. So, gather your friends, pour a glass of your favorite beer, and dive into the delicious world of Beer Cheese Fondue. Your taste buds will thank you!

Ingredients

  • cup ale beer pilsner-style
  • tbsp cornstarch 
  • tsp dijon mustard sweet store-bought
  • lb gruyere cheese shredded
  • pinch paprika 
  • servings sea salt such as fleur de sel or sel gris fine
  • Dash worcestershire sauce 

Equipment

  • bowl
  • sauce pan
  • pot

Directions

  1. Bring the beer to a boil over medium-high heat in a fondue pot or a medium heavy saucepan. Reduce the heat to medium-low so the beer is gently simmering.
  2. Toss the Gruyère with the cornstarch in a medium bowl.
  3. Add the cheese mixture to the beer one large handful at a time, stirring the cheese in a figure-eight pattern until completely melted before adding more. Stir in the mustard, Worcestershire sauce, and paprika, and season with salt.
  4. Serve immediately. The fondue can be refrigerated, covered, for up to 2 days and then rewarmed over medium-low heat, stirring in a figure-eight pattern, until the cheese is melted and hot.
  5. Reprinted with permission from Pretzel Making at Home by Andrea Slonecker. Text copyright © 2013 by Andrea Slonecker; photographs copyright © 2013 by Alex Farnum. Published by Chronicle Books LLC.

Nutrition Facts

Calories335kcal
Protein28.17%
Fat68.1%
Carbs3.73%

Properties

Glycemic Index
14.58
Glycemic Load
0.57
Inflammation Score
-5
Nutrition Score
10.603043650722%

Flavonoids

Catechin
0.15mg
Epicatechin
0.03mg
Kaempferol
0.32mg
Myricetin
0.01mg
Quercetin
0.01mg
Gallocatechin
0.03mg

Nutrients percent of daily need

Calories:335.41kcal
16.77%
Fat:24.48g
37.66%
Saturated Fat:14.29g
89.33%
Carbohydrates:3.01g
1%
Net Carbohydrates:2.93g
1.06%
Sugar:0.31g
0.35%
Cholesterol:83.16mg
27.72%
Sodium:755.77mg
32.86%
Alcohol:1.53g
100%
Alcohol %:1.64%
100%
Protein:22.79g
45.57%
Calcium:766.53mg
76.65%
Phosphorus:465mg
46.5%
Vitamin B12:1.22µg
20.29%
Zinc:2.97mg
19.77%
Selenium:11.8µg
16.86%
Vitamin A:726.2IU
14.52%
Vitamin B2:0.22mg
13.08%
Magnesium:30.47mg
7.62%
Vitamin B5:0.45mg
4.46%
Vitamin B6:0.08mg
4.04%
Vitamin B1:0.05mg
3.38%
Vitamin D:0.45µg
3.02%
Folate:10.06µg
2.51%
Potassium:76.15mg
2.18%
Vitamin K:2.08µg
1.98%
Vitamin E:0.22mg
1.48%
Vitamin B3:0.29mg
1.47%
Copper:0.03mg
1.43%
Manganese:0.02mg
1.22%
Iron:0.18mg
1.02%
Source:Epicurious