Irish Fondue

Vicki Butts (lazyme)


From Fondue by Casparek. You can accompany this with Smoked Salmon Tartare (separate recipe) if desired.


★★★★★ 1 vote

15 Min
35 Min


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  • 18 oz
  • ·
  • 1 lb
    rye bread
  • 20 oz
    cheddar cheese
  • 1 c
    guinness stout
  • 4 tsp
  • 2 Tbsp
    irish whiskey
  • ·
  • few dash(es)
    worcestershire sauce
  • ·
    dill sprigs, for garnish

How to Make Irish Fondue


  1. Prepare salmon tartare (separate recipe), if using.
  2. Trim the leeks, wash well, and shake dry. Cut into bite-size pieces. Bring lightly salted water to boil and blanch the leeks for 3 minutes. Drain well. Cut the rye bread into bite-size cubes. Arrange with the leeks.
  3. Cut the cheese into very small cubes or grate coarsely. Lightly heat the beer in a fondue pot (caquelon) on the stove. Gradually add cheese and melt over low heat, stirring constantly (this will take 30 to 35 minutes).
  4. Stir the cornstarch with the whiskey, pour into cheese, and bring to boil, stirring. Season the mixture with pepper and Worcestershire sauce and set the fondue burner, holding it just at the boiling point. Garnish with dill sprigs. Spear leeks and bread pieces on fondue forks and draw through the cheese mixture. Offer smoked salmon tartare alongside.

Printable Recipe Card

About Irish Fondue

Main Ingredient: Dairy
Regional Style: Irish

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