1/4-1/2 tsp. dry mustard
2 tbsp water
3 tbsp butter
3 tbsp flour
1 c. milk
2 c. diced cheddar cheese (Jamie Smiley, who I got the recipe from said the better the cheese the better the fondue. She uses Tillamook.)
2 tbsp water
3 tbsp butter
3 tbsp flour
1 c. milk
2 c. diced cheddar cheese (Jamie Smiley, who I got the recipe from said the better the cheese the better the fondue. She uses Tillamook.)
Mix mustard and water in pan. Add butter and melt. Add flour and pepper to taste. Slowly stir in milk and add cheese. Stir until cheese melts and thickens. If needed add more milk.
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