Ingredients
Scale
- 1 garlic clove (peeled)
- 1 cup white wine
- 1 tablespoon cornstarch
- 1 tablespoon kirsch
- 1/2 teaspoon dry mustard
- 1 teaspoon lemon juice
- 1 pound Gruyere cheese (grated)
- 1/2 pound Emmentaler cheese (grated)
- Freshly ground pepper
- 3–4 gratings of fresh nutmeg
- Dippers (such as cubed baguette or rustic French bread, apples, pears, cherry tomatoes, cooked red potatoes and blanched broccoli)
Instructions
- Rub the inside of a fondue pot with the clove of garlic; set aside.
- In a heavy pot over low heat, add the wine and bring it to a low simmer. In a small bowl, whisk together the cornstarch, kirsch, dry mustard and lemon juice; set aside.
- Gradually add the grated cheese to the wine and stir with a wooden spoon (it’s better to stir in a z-shaped pattern instead of a circular pattern). When cheese is just melted, add the cornstarch mixture to the pot and stir to combine.
- Bring the fondue to a low simmer and stir until thickened, about 3-5 minutes.
- Transfer to fondue pot and light the flame underneath the pot.
- Category: Appetizer