Two Fondue Recipes
photo by Emile Henry
Holiday Fondue Recipe
Ingredients
- 1 tablespoon Cornstarch
- 1 teaspoon Ground Mustard
- 1/4 teaspoon White Pepper
- 1-1/4 cups Champagne
- 1 teaspoon Lemon Juice
- 2 tablespoons finely chopped Shallot
- 1 Garlic Clove, minced
- 1-1/2 pounds Gruyère & Emmentaler or Raclette, shredded
- Pinch Ground Nutmeg
- Toasted French bread, Tart Apple Slices &/or Cooked Shrimp
Directions
- In a large saucepan, combine cornstarch, ground mustard and white pepper. Whisk in champagne and lemon juice until smooth. Add shallot and garlic; bring to a boil. Reduce heat to medium-low; cook and stir until thickened, about 1 minute. Gradually stir in cheese until melted. Sprinkle with nutmeg.
- Keep warm in a fondue pot. Serve with toasted bread, apple slices, endive or cooked shrimp as desired.
Classic Fondue Recipe
Ingredients
- Baguette Bread (cubed)
- Juicy Steak (cubed)
- Potato Wedges
- Gruyère & Emmentaler or Raclette (3 cups, grated)
- Dry White Wine (1.25 cups)
- 1 teaspoon of Cornstarch
- 1 Clove of Garlic
- Splash of Lemon Juice
- Brandy (if desired)
- Freshly Ground Pepper
Instructions
- Rub pan with clove of garlic.
- Pour wine and lemon juice into the pan and turn on the heat.
- Add cheese (shredded), a handful at a time, while stirring.
- Add corn starch with maybe some brandy if desired.
- Once fondue comes to a boil it should be ready. Add pepper to taste.
- Dip cubed pieces of baguette bread, small squares of juicy steak and/or potato wedges into your mixture of melted Gruyere.
