Gay Cook

by Gay Cook

This warm cheese fondue makes a delicious dip for vegetables or cubes of French bread during the Easter holiday or anytime of days with the chilly or warm weather.

Suggested blanched vegetables: cauliflower or broccoli florets, whole green beans, julienne carrots or beets. Non-blanched radish roses, zucchini juliennes, strips of red, green, yellow bell peppers.



  • 2 tbsp (30 ml) butter
  • 2 tbsp (30 ml) unbleached flour
  • 341ml bottle beer
  • 1 tbsp (15 ml) Dijon mustard
  • 1 lb (450 ml) grated old or medium cheddar cheese
  • 1 tsp (5 ml) Tabasco sauce or more to taste
  • Salt to taste

1.  In saucepan, melt butter and whisk in flour to make roux. Cook on low heat for 2 minutes. Whisk in mustard and beer and cook gently for 2 minutes. Use wooden spoon to stir in cheese, handful at a time, stirring constantly until cheese has melted without boiling the mixture, which can cause the cheese to become stringy. Add Tabasco and salt to taste.

2. Transfer dip to fondue pot set over a low flame. Serve with a variety of vegetables, using fondue forks.