Time and servings
Ingredients
13 total- 1 lb Fondue cheese (like Gruyère, Comté or Emmental cheese), coarsely grated 500g
- 1 1/4 cups dry white wine 300 mL
- 1 to 2 cloves garlic, peeled and halved lengthwise
- 2 tbsp cornstarch 30 mL
- 1/2 tsp dry mustard 2 mL
- 1/3 cup 18% table cream, plus more to thin 75 mL
- 1 tbsp lemon juice 15 mL
- 1/8 tsp nutmeg 0.5 mL
- 1/8 tsp pepper 0.5 mL
- Vegetables (for dipping)
- Fruits (for dipping)
- Bread (for dipping)
- Potatoes (for dipping)
Directions
3 stepsStep 1
In bowl, toss cheese with cornstarch to coat. Set aside.
Step 2
In heavy-bottomed medium saucepan, combine wine and garlic. Cover and simmer 2 min. over medium heat. Uncover and discard garlic. Reduce heat to medium-low. Whisk in mustard. Adding a handful at a time, whisk in cheese mixture until smooth after each addition. Whisk in cream, lemon juice, nutmeg, pepper and 1 tbsp (15 mL) kirsch or brandy (if using), until smooth. Adjust consistency, if desired, by whisking in additional spoonfuls of cream.
Step 3
Pour into heated fondue pot or other gentle heat source such as slow cooker or double boiler. Serve with assorted foods for dipping: crusty bread, cooked potatoes, raw vegetables such as broccoli, cauliflower, cornichons and mushrooms, or fruits such as apples and pears.