Pub Fondue
Get ready to elevate your appetizer game with this indulgent Pub Fondue recipe—a rich and creamy blend of sharp cheddar and nutty gruyère cheeses infused with the bold flavors of beer, garlic, and a hint of Dijon mustard. Perfect for gatherings or cozy nights in, this pub-style fondue is as effortless as it is irresistible, coming together in just 25 minutes. Topped off with a dash of paprika and Worcestershire sauce for depth, the cheese sauce is silky, savory, and full of character. Pair it with crusty bread, pretzels, crisp veggies, or even apple slices for a crowd-pleasing dip that's destined to be a hit. Whether you’re planning a fun fondue night or a festive appetizer spread, this easy homemade beer cheese fondue brings pub-inspired comfort straight to your table!
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Recipe Information
Ingredients
- 12 ounces sharp cheddar cheese
- 4 ounces gruyère cheese
- 2 tablespoons cornstarch
- 1 clove garlic
- 1 cup beer (lager or ale)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoons paprika
- 0.25 teaspoons ground black pepper
Instructions
Shred the cheddar and gruyère cheeses and toss them with cornstarch in a bowl. This will prevent clumping while melting.
Peel and cut the garlic clove in half. Rub the cut side of the garlic onto the inside of a fondue pot or heavy-bottomed saucepan to infuse the flavor.
Pour the beer into the pot and heat over medium-low heat until it begins to simmer. Avoid boiling.
Slowly add the cheese mixture to the pot, one handful at a time, stirring constantly with a wooden spoon or spatula. Ensure each handful melts fully before adding more.
Once the cheese is completely melted and smooth, stir in Dijon mustard, Worcestershire sauce, paprika, and black pepper. Mix well to combine.
Reduce heat to the lowest setting to keep the fondue warm without scorching. If the fondue becomes too thick, add a splash of beer and stir.
Transfer the pot to a fondue stand or serve directly in the saucepan. Serve immediately with an assortment of dippers such as cubed bread, pretzels, steamed veggies, or sliced apples.
Nutrition Facts
Calories |
1991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.0 g | 188% | |
| Saturated Fat | 94.2 g | 471% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 489 mg | 163% | |
| Sodium | 3193 mg | 139% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.1 g | ||
| Protein | 120.6 g | 241% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 3601 mg | 277% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 244 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
