Basic Fondue Recipe

Ingredients

• 1 garlic clove, halved
• 2 cups dry white wine
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1 pound Gruyère cheese, shredded
• 1/2 pound Emmentaler cheese, shredded
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground white pepper
• 1/8 teaspoon ground cayenne pepper

Directions

1. Rub the inside of a fondue pot with the garlic clove halves and discard.
2. In the fondue pot, heat the wine over medium heat until it is hot but not boiling.
3. Stir in the lemon juice and cornstarch and cook, stirring, until the mixture thickens slightly, about 2 minutes.
4. Add the Gruyère and Emmentaler cheeses, stirring until melted and smooth.
5. Stir in the nutmeg, white pepper, and cayenne pepper.
6. Transfer the fondue to a fondue burner and keep warm over low heat.

Interesting Facts

• Fondue originated in Switzerland in the 18th century.
• Fondue is traditionally served with cubes of crusty bread.
• The word “fondue” is derived from the French verb “fondre”, which means “to melt”.