In a medium sized pot, over medium heat, add the butter and lightly brown it. Add the shallots and sauté until caramelized, about 8 minutes. Add the thyme and deglaze the pan with stout and pour in the cream, warming to almost a simmer. In a bowl, toss the crumbled blue with cornstarch. Whisk in the blue and cream cheeses into the hot beer cream mixture, mixing until smooth. Season with the black pepper and pour into a fondue pot or smaller ramekins with candle warmers.
Prepare the fondue dipping ingredients by slicing, cubing and arranging onto a serving platter. Get the fondue forks ready and serve.
Disco playlist optional.
Recipe Notes
Other Beer Cheese Sauce | Fondue Tips:
A wonderful loaf of sourdough bread is a great accompaniment to any fondue. Try different local or homemade breads to further individualize the meal.
Blanching vegetables makes them easier to skewer and sometimes more tasty. Take a large 10 – 12 quart pot of water adding in a 1/4 – 1/2 a cup of salt (water should taste like seawater) and bring to a boil. Cook each prepped vegetable separately for 2 – 3 minutes, then remove from the pot and add to a bowl of ice water to stop the cooking process.
Vegetables that benefit from blanching: cauliflower, broccoli, carrots, green beans and asparagus.
But I don’t have a fondue pot, don’t worry. Try a heavy-bottom pot, double boiler or a ceramic baking dish like a soufflé dish.
If the cheese is not melting smoothly, add a few drops of lemon juice or malt vinegar to help break down the cheese protein.
Not enough fondue fork | skewers, use bamboo skewers are a substitute.
If the fondue is too thick, add more beer, one tablespoon at a time until the desired consistency is reached.