CAMERON’S Captain’s Log Lager Cheese Fondue
This recipe was created by Ginette Ross from Ivry-sur-le-Lac, Québec.
- 2 tablespoons of butter
- 2 tablespoons of flour
- 2 tablespoons of mustard (regular yellow)
- 1 bottle of Captain’s Log Lager
- 1/3 Cup cornstarch
- 1 tablespoon of Worcestershire sauce
- 1 ½ cup of Strong Swiss type cheese – Emmenthal, Gruyere, Raclette or Jarlsberg
To begin, make a roux: melt butter in a saucepan over low heat. Once the butter is melted, begin whisking in the flour. When all the flour is incorporated, continue stirring and cooking for a few minutes to activate the starch granules. Keep the heat low so the roux doesn’t brown. Add a bottle of Cameron’s finest lager pouring slowly while stirring and add the Worcestershire sauce. Add the cheese and stir until melted.
Put in a fondue dish at low heat and serve with fresh baguette and/or chopped vegetables.