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Golden Mustard Fondue

 Golden Mustard Fondue
“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
6 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
Nutritional Facts: 1/4 cup (calculated without pretzels or bread) equals 146 calories, 5 g fat (3 g saturated fat), 54 mg cholesterol, 360 mg sodium, 22 g carbohydrate, trace fiber, 2 g protein.