Cheese Fondue With Beer and Bourbon
A rich and decadent cheese fondue made with Gruyère and Babybel cheeses, enhanced with Belgian beer and bourbon for depth of flavor. Perfect for dipping bread, meats, and vegetables.
Ingredients
- •2 cloves garlic cloves, halved lengthwise
- •½ cup Belgian beer (such as Duvel)
- •2 cups dry white wine, divided
- •3 tablespoons cornstarch
- •1 pound Gruyère, coarsely grated
- •1 pound Babybel cheese, grated
- •2 tablespoons bourbon or brandy
- •¼ teaspoon baking soda
- •1 tablespoon fresh lemon juice
- •1 pinch Kosher salt
- •4 cups (1-inch pieces) country-style bread, preferably day-old
- •1 platter Assorted ham and salumi
- •1 cup pickles
- •2 cups and crudités (for serving)
Cooking Instructions
- 1.
Rub inside of a large saucepan with cut sides of garlic. Finely grate garlic into saucepan; add beer and 1 1/2 cups wine and bring to a boil over medium heat. Whisk cornstarch and remaining 1/2 cup wine in a small bowl until no lumps remain, then whisk into liquid in saucepan. Bring to a boil, whisking constantly, then reduce heat so mixture is at a very low simmer and very gradually add Gruyère and Babybel, whisking until smooth (fully incorporate each batch of cheese before adding more).
20 min
- 2.
Whisk bourbon and baking soda in a small bowl to combine, then whisk into fondue, followed by lemon juice; season with salt. Transfer to a fondue pot and serve with bread, ham, salumi, pickles, and crudités for dipping.
5 min