We know that you, our fans and loyal customers, have lots of creative ways to use Boetje’s mustard in your recipes. We invite you to share those recipes and pictures with us on our Facebook page, and in turn, we like to share them with all of you here.
This is an amazing fondue recipe sent to us by our Facebook friend Leslie P. She found a recipe on epicurious.com and adapted it, and we’ll share her adaption with you here.
Boetje’s Beer Cheese Fondue
Ingredients
1 cup/240 ml pilsner-style beer or American lager
1/2 lb Gruyère cheese, shredded
1/2 lb Emmentaler cheese, shredded (Raclette and Gouda are also good options)
1 tbsp cornstarch
2 tsp Boetje’s mustard
Dash of Worcestershire sauce
Pinch of paprika
Fine sea salt, such as fleur de sel or sel gris
Preparation
Bring the beer to a boil over medium-high heat in a fondue pot or a medium heavy saucepan. Reduce the heat to medium-low so the beer is gently simmering.
Toss the cheese with the cornstarch in a medium bowl. Add the cheese mixture to the beer one large handful at a time, stirring the cheese in a figure-eight pattern until completely melted before adding more. Stir in the mustard, Worcestershire sauce, and paprika, and season with salt. Serve immediately.
Leslie also added a few personal notes & tips for using this recipe:
Notes
You can add more cornstarch if cheese is too runny. I have not had this issue. I suggest avoiding low calorie or light beers, as they may have too much water.
Serve with pretzel bread, apples, crudite, or even sausages and pickled veggies.
We love this recipe! Now it’s YOUR turn. What do you do with your Boetje’s and what is a new and creative way to bring the Old World flavor into your new world foods? Send us your recipes & tag us in your food photos on Facebook!
