Golden Mustard Fondue Recipe

5 1 1
Golden Mustard Fondue Recipe
Golden Mustard Fondue Recipe photo by Taste of Home
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Golden Mustard Fondue Recipe

Read Reviews
5 1 1
Publisher Photo
“Chicken fingers, sausage slices, pretzels and more take on a German Oktoberfest flavor when dunked in this sweet and tangy fondue.”—Darlene Brenden, Salem, Oregon
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/2 cup sugar
  • 4 teaspoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup half-and-half cream, divided
  • 1/4 cup Dijon mustard
  • 1 egg yolk, beaten
  • 1/3 cup cider vinegar
  • Pretzels or cubed rye bread

Directions

In a small heavy saucepan, combine the sugar, flour and salt. Stir in 3/4 cup cream and mustard until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Combine egg yolk and remaining cream. Stir a small amount of hot mixture into egg yolk mixture; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vinegar. Keep warm. Serve with pretzels. Yield: 1-1/2 cups.
Originally published as Golden Mustard Fondue in Taste of Home February/March 2011, p24

Nutritional Facts

1/4 cup: 146 calories, 5g fat (3g saturated fat), 54mg cholesterol, 360mg sodium, 22g carbohydrate (18g sugars, 0 fiber), 2g protein.

  • 1/2 cup sugar
  • 4 teaspoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup half-and-half cream, divided
  • 1/4 cup Dijon mustard
  • 1 egg yolk, beaten
  • 1/3 cup cider vinegar
  • Pretzels or cubed rye bread
  1. In a small heavy saucepan, combine the sugar, flour and salt. Stir in 3/4 cup cream and mustard until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
  2. Remove from the heat. Combine egg yolk and remaining cream. Stir a small amount of hot mixture into egg yolk mixture; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vinegar. Keep warm. Serve with pretzels. Yield: 1-1/2 cups.
Originally published as Golden Mustard Fondue in Taste of Home February/March 2011, p24

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jesskat3 User ID: 1291631 116888
Reviewed Mar. 18, 2011

"This was amazing. I made it as a sauce for baked chicken when we had company over for dinner and everyone loved it."

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