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Reply to "Fondue question"
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[quote=Anonymous][quote=Anonymous]Yes, very simple. 2-3 tablespoons of butter, melted. 2 tablespoons of flour, well mixed with melted butter. Cook it for 5-6 minutes. It should start to smell cooked. This is your roux. One can or bottle of beer. Don't go too dark. Lager or a red is nice, pour it in and stir until well blended. Add shredded sharp (or to your taste) cheese. We prep a 1 lb. brick and add incrementally to see how it thickens. Stir and melt. You can add a variety of spices if you want: paprika, or mustard, or pepper, for example.[/quote] Sounds more like cheese soup. Also delicious, but not the same. You want 1lb emmanteler or gruyere. It's been a while, but my recipe called for mashing a garlic clove & rubbing the inside of the pot, then adding white wine (1 cup?). Melt the cheese, add some kirsch & cornstarch. I think it was the Joy of cooking recipe I used. Tasty.[/quote]
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