Cheese Fondue
Ingredients:
1/2 pound fontina cheese, shredded
1/2 pound smoked gouda, shredded
1/2 pound gruyere, shredded
2 heaping TBSP cornstarch
1 1/4 cup dry white wine (I used Kontokosta Sauvignon blanc)
1 tsp mined garlic
1 TBSP fresh lemon juice (1/2 lemon)
1 TBSP dijon mustard
pinch of pepper
Directions:
Heat up the wine and garlic in your fondue pot and bring to a simmer. Start whisking in the cheese one small handful at a time. Make sure the cheese is melted before adding more. Your fondue pot should be on medium heat while you do this. Continue whisking gently. Once all cheese is melted, add in dijon, lemon juice and pepper. Stir and lower heat. Serve with bread and your favorite vegetables.
Note: Make sure to blanch your vegetables first and season with salt and pepper.
1/2 pound fontina cheese, shredded
1/2 pound smoked gouda, shredded
1/2 pound gruyere, shredded
2 heaping TBSP cornstarch
1 1/4 cup dry white wine (I used Kontokosta Sauvignon blanc)
1 tsp mined garlic
1 TBSP fresh lemon juice (1/2 lemon)
1 TBSP dijon mustard
pinch of pepper
Directions:
Heat up the wine and garlic in your fondue pot and bring to a simmer. Start whisking in the cheese one small handful at a time. Make sure the cheese is melted before adding more. Your fondue pot should be on medium heat while you do this. Continue whisking gently. Once all cheese is melted, add in dijon, lemon juice and pepper. Stir and lower heat. Serve with bread and your favorite vegetables.
Note: Make sure to blanch your vegetables first and season with salt and pepper.
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