Cheesy Beer & Grainy Mustard Fondue

Cheesy Beer & Grainy Mustard Fondue

Ingredients

  • 30g butter
  • 1 onion, finely diced
  • 1/2 teaspoon garlic powder
  • 1 1/2 tablespoons wholegrain mustard
  • 1/4 cup plain flour
  • 1 cup beer (we used IPA)
  • 2 cups milk
  • 200g grated Swiss cheese
  • 200g grated tasty or aged cheddar
This deliciously beery cheesy dip is perfect for cold winter days; pair with a glass of your favourite beer for a shared dinner to savour. Serves 4-6

Looking for something a little bit different to match with your fondue? Give Esk Valley Chenin Blanc a go. With its bright, light flavour and subtle seasoning of oak, this medium/dry Hawke's Bay wine is tart, full-bodied and flavoursome.

  1. Heat butter in a heavy-based saucepan and sauté the onion, garlic powder and mustard for 2-3 minutes until soft and fragrant. Add the flour and mix in well, cooking for 2-3 minutes until sandy in texture. Gradually add the beer and allow to evaporate and thicken the flour, then add the milk and whisk until smooth.
  2. Cook for 3-4 minutes until smooth and creamy, then stir in the cheeses and season to taste. Keep warm in a fondue and serve with bread and accompaniments.
  3. To make charred broccolini, blanch broccolini in boiling water until just tender, drain well then sauté in chilli and garlic oil until tender and coloured.
  4. To make paté mushrooms, stuff blanched baby mushrooms with chicken liver paté and thread on skewers for dipping.
  5. Wrap grissini or cheese pastry straws with thin slices of parma ham or prosciutto - perfect for dunking into creamy cheese fondue!
  6. Serve tiny coloured tomatoes and cubes of crusty sourdough with sticks or forks.

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