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.
Taleggio Porter Fondue Recipe
- 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
- 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.