Melting Pot Cheese Fondue Recipe (Copycat)
Equipment
Ingredients
- 1/2 cup Bud Light Beer* (or other brand) can use other beers or chicken stock
- 2 teaspoons chopped garlic
- 1 teaspoon dry mustard powder
- 2 teaspoons Worcestershire sauce
- 6 ounces medium-sharp cheddar cheese use freshly grated
- 2 ounces Emmentaler Swiss cheese use freshly grated
- 1 tablespoon cornstarch (or all-purpose flour)
Instructions
- Begin by tossing grated cheese with cornstarch or flour, then set aside.
- Next, turn fondue pot onto medium-high heat and add beer, garlic, dry mustard and Worcestershire sauce to the pot. Whisk together to combine.
- Once beer mixture has come to a simmer, reduce heat to medium and add one third of the cheese. Whisk well. It make take some time for it to come together, just keep whisking and cooking.
- While continuing to whisk, add in the remaining cheese. Whisk until smooth then reduce heat to low and serve immediately.**
- Serve with fondue dippers such as: Broccoli, Green Apples, Carrots, Bread, Pretzels, Potatoes, Smoked Sausage, Veggies.
Notes
*We prefer Bud Light in our fondue, as that is what we've had when dining at Melting Pot. That said you can use other beers, or even a chicken broth or stock if desired.
*Different fondue pots cook at different heat levels. We usually turn our fondue pot down to low, and if cheese starts to thicken while we are eating, we turn it up briefly, just long enough to thin it back down, then we turn the heat down again.
Nutrition
Calories: 250kcal | Carbohydrates: 5g | Protein: 14g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 56mg | Sodium: 345mg | Potassium: 79mg | Fiber: 0.1g | Sugar: 0.5g | Vitamin A: 546IU | Vitamin C: 1mg | Calcium: 434mg | Iron: 0.3mg
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