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Irish Fondue


  • 3 tablespoons butter

  • 3 tablespoons all-purpose flour

  • 1 tablespoon spicy mustard or prepared horseradish

  • 1 cup lager beer

  • 1 cup chicken stock

  • 3 cups shredded Swiss cheese

  • Assorted leftovers, for dipping (roasted potatoes, broccoli, carrots, sliced corned beef, cubes of rye or soda bread – whatever you have around)


Place a heat-safe fondue pot or a medium-size saucepot over medium heat and melt the butter. Add the flour, let cook for a minute then add the mustard and whisk in the beer and chicken stock. Cook for a few minutes to thicken slightly.

Turn the heat down to medium-low and slowly add the cheese, stirring in a figure-eight motion. Remove from the heat and place on the platter with the dippers. Serve with fondue forks or long skewers.