Irish Whiskey and Beer Cheese Fondue
HOME > Recipes > Irish Whiskey and Beer Cheese Fondue

Irish Whiskey and Beer Cheese Fondue

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit


For the Beer Cheese Fondue:

  • 1 bottle pilsner beer

  • 1 1/2 cups dry white wine, divided

  • 2 cloves garlic, grated or pasted

  • 4 tablespoons cornstarch

  • 1 pound Irish cheddar, shredded

  • 1 pound Baby Bel, Bel Paese or white American cheese, shredded

  • 1 shot Irish whiskey

  • 1/4 teaspoon baking soda

  • 1 tablespoon lemon juice

  • 1 teaspoon Worcestershire

  • A few dashes hot sauce, to taste  

For dipping:

  • 2 pounds cooked lean corned beef and/or brisket, cut into bite-sized chunks about 1/2- to 3/4-inch thick

  • 1 pound medium Brussels sprouts, trimmed and boiled to tender

  • 1 to 1 1/2 pounds baby potatoes, cooked to tender

  • 18 baby carrots, peeled and steamed or boiled 3-5 minutes to tender

  • 2-inch pieces celery, braised or steamed to just tender

  • 4-5 cups cubed rye, wheat or sourdough bread, toasted and/or pretzel rods or mustard pretzels 


In a fondue pot or saucepot, bring beer, 1 cup wine and garlic to low boil over medium heat. In a small bowl, make a slurry with the remaining 1/2 cup wine and cornstarch then whisk the slurry into wine and beer. Reduce heat to medium-low and stir in cheese a handful at a time in a figure-8 motion, melting cheese completely before adding another handful.

Stir whiskey and baking soda together in a bowl and add lemon juice, Worcestershire, add hot sauce to taste.

Place fondue pot over a lit sterno or transfer fondue to a slow cooker set on low. Serve with meats, breads and vegetables suggested or of your choice.

The Tools You'll Need

You May Also Like

Rach's newest burger recipe is full of summer's best ingredients.
Steak pizzaiola (panfried steak with wine-and-pizza sauce) is an Italian American classic. This recipe takes...
Sweet and spicy and gluten-free, this casserole is similar to lasagna, but with the pasta...