By Recipe sponsored by The Machine Shed Restaurant.
Ingredients:2 Tbsp butter1/2 Tbsp garlic, minced1 tsp fresh thyme, chopped1 tsp basil, chopped3 Tbsp beef base1/2 gallon heavy creamFor the Roux:1/4 lb (1 stick) margarine1/2 cup flour1 lb Colby Cheese, shredded8 oz brown ale2 oz cream cheese1 1/2 tsp red pepper flakesSauté first four ingredients, add beef base, heavy cream, and simmer. In a separate pan make a roux by melting margarine then adding the flour and allow to cook for a few minutes. Whip roux into cream mixture until it thickens and is smooth. Add cheese and stir till all is absorbed. Add remaining ingredients and stir until cream cheese is melted and fondue is smooth. Serve with toasted bread, pretzels or whatever you want.
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