Murray's Fondue
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
1 pot
- Serves:
- 10
ingredients
- 1 lb cave aged gruyere, shredded
- 1⁄2 lb emmenthaler cheese, shredded
- 1⁄2 lb red wax gouda cheese, shredded
- 2 tablespoons cornstarch
- 1 garlic clove
- 1 cup white wine (cooking wine)
- 1 tablespoon lemon juice
- 1 teaspoon nutmeg
- salt, to taste
- fresh ground pepper, to taste
- hot sauce, to taste
directions
- Soak fondue pot in cold water for two hours before using.
- Cut the garlic clove in half. Rub the inside of the fondue pot with garlic, then add the white wine and lemon juice. Bring to a simmer over low heat.
- Mix shredded cheese with cornstarch.
- Add the cheese mixture all at once. Using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5-10 minutes.
- Add the nutmeg. Season with salt, pepper and hot sauce to taste.
- Set over low flame to keep fondue melted during serving.
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RECIPE SUBMITTED BY
BThomson
Snohomish, Washington