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    Taleggio Porter Fondue Recipe

    February 11, 2010 by G. Stephen Jones Leave a Comment

    Jump to Recipe Print Recipe

    Taleggio Porter Fondue Recipe

    Perfect for Dipping Soft Pretzels

    This cheesy dipping sauce is thick and rich and very flavorful. I know it looks like a lot of ingredients, but it is basically a flavored mornay sauce (bechamel sauce with cheese), just like you'd make for macaroni and cheese.

    A perfect dipping sauce for Chef Jenni's homemade best soft pretzels ever.

    Print Recipe

    Taleggio Porter Fondue Recipe

    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Appetizer
    Cuisine: American
    Servings: 2 cups

    Ingredients

    • 1 ounce butter
    • ½ ounce flour
    • 1 teaspoon mustard powder
    • 1 tablespoon grain mustard
    • salt and white pepper to taste
    • 1 cup heavy cream
    • 1 cup half and half ½ milk - ½ cream
    • 2 ounces Taleggio cheese cut into small cubes
    • 1 ounce Parmesan cheese freshly grated
    • 1 cup Port beer
    US Customary - Metric

    Instructions

    • Put the porter in a sauce pan and reduce over medium to medium-low heat by half. Don't let it boil rapidly, as this could make the porter taste bitter. Set aside.
    • Heat a sauce pan over medium heat. Add the butter.
    • When butter is melted and bubbling, whisk in the flour, mustard powder, grain mustard, salt and pepper. Cook for two minutes.
    • Add the cream and half and half (if you want a little less fat, by all means use 2 cups of whole milk. Just know that your final sauce won't be quite as thick).
    • Bring to a boil, whisking well. Boil gently for ten minutes. Add the porter and whisk.
    • Off the heat, stir in the Taleggio and Parmesan until melted and smooth. Taste and adjust seasonings as necessary.
    • Serve warm as a dipping sauce for the pretzels. This sauce will keep in the refrigerator for three-four days.

    Notes

    You could certainly substitute a nice ale for the porter and use cheddar cheese instead of Taleggio and Parmesan.
    I know you'll love the pretzels, and I encourage you to try this sauce. It might not be exactly what you're used to, but it is excellent. Enjoy!

     

     

     

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