Description
A classic cheesy fondue, perfect for a cozy night in. This recipe uses simple ingredients for a rich, comforting experience.
Ingredients
Units
Scale
- 1 cup Pinot Grigio or dry white wine
- 1 pound Gruyere cheese, grated
- 1/2 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, halved
- Pinch of freshly grated nutmeg
- Salt and freshly ground black pepper
- Crusty bread cubes, for dipping
- Blanched vegetables (broccoli, cauliflower), for dipping
Instructions
- Rub the inside of a fondue pot or heavy-bottomed saucepan with the cut sides of the halved garlic clove. Discard the garlic.
- Pour the wine into the pot and warm over medium-low heat until small bubbles appear around the edges. Do not let it boil.
- Toss the grated cheese with the cornstarch in a bowl until evenly coated. Add the cheese to the warm wine a handful at a time, stirring in a figure-eight pattern with a wooden spoon. Wait until each addition melts before adding the next.
- Once all the cheese is melted and the fondue is smooth and gently bubbling, stir in the lemon juice and nutmeg. Season with salt and pepper to taste.
- Transfer the pot to a fondue stand with a low flame to keep it warm. Serve with cubes of crusty bread, blanched vegetables, and apple slices for dipping. Stir occasionally to keep the fondue smooth.
Notes
- For a smoother fondue, use a cheese grater with small holes to create a finer cheese texture.
- If your Pinot Grigio is particularly acidic, reduce the amount of lemon juice to prevent an overly tart fondue.
- Store leftover fondue in an airtight container in the refrigerator for up to 2 days; gently reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Melt
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2
- Sodium: 400
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 15
- Fiber: 1
- Protein: 15
- Cholesterol: 60