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Epicurious

Cheese Fondue With Beer and Bourbon

4.8

(6)

Cheese Fondue crudites and hors d'oeuvres.
Photo by Peden & Munk

Ah, Babybel cheese, the fancy French chef’s secret weapon for fondue—it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.

Recipe information

  • Yield

    Serves 4

Ingredients

2 garlic cloves, halved lengthwise
1/2 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
1/4 teaspoon baking soda
1 tablespoon fresh lemon juice
Kosher salt
4 cups (1-inch pieces) country-style bread, preferably day-old
Assorted ham and salumi, pickles, and crudités (for serving)

Preparation

  1. Step 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).

    Step 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.

TagsDipBeerAlcoholBeveragesFrenchEuropeanGruyèreCheeseDairySnackDinnerNut FreeVegetarianEasyQuickOne-Pot MealsWeeknight Meals30 Minutes or LessSimmerSuper BowlBon Appétit

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