The 125 Best Fondue Recipes/Ilana Simon 2001

Rarebit-Style Fondue
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tbsp/25 ml butter 1 cup/250 ml milk 8 oz/250g processed cheese block, cubed
salt and freshly ground black pepper to taste 1/4 tsp/1 ml dry mustard 1/2 tsp/2 ml Worcestershire sauce
1/8 tsp/0.5 ml cayenne pepper 2 egg yolks, beaten 1 tbsp/15 ml minced green onion (white part only)



1 In large saucepan over medium heat, stir together milk and butter. Heat until hot (but not boiling). Reduce heat to medium-low.
2 Add cheese by handfuls to saucepan, stirring constantly after each addition with wooden spoon in a figure-eight motion until cheese is melted. Season to taste with salt and pepper. Stir in dry mustard, Worcestershire and cayenne.
3 Pour 1/2 cup (125 ml) of the cheese sauce into a large measuring cup. Whisk in egg yolks and return mixture to saucepan. Increase heat to medium and cook, stirring, for 4 minutes or until thickened.
4 Transfer to fondue pot and garnish with green onions. Serve immediately.

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