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Want to make fondue like a Swiss guru? Try this easy, simple, and foolproof method for making the ultimate cheese lover's dish! The combination of acidic wine with the rich, buttery cheeses is a wonder to behold. Besides the amazing taste and texture, there's just something fun about eating things off the end of a really long fork! Half the fun of this is customizing the platter of "dippables" to your taste, such as cubes of crusty bread, sausage, baby potatoes, broccoli, cauliflower, fennel, apples, or grapes.

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Add white wine, cherry brandy, garlic clove, cayenne, nutmeg, and cornstarch to a saucepan. Whisk to combine and place on the stove over medium heat. Cook, whisking occasionally, until mixture thickens slightly and you can see wisps of steam in the pan, 3 to 5 minutes.

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  • Add Gruyere and Emmentaler cheeses, one handful at a time, slowly whisking after each addition until melted. Continue whisking until all cheese is melted and sauce is very smooth. Remove from the heat and transfer into a fondue pot to serve.

  • Keep sauce warm while serving so it doesn't solidify.

Chef's Notes:

Do not use a sweet cherry liqueur!

Use the finest Swiss cheese you can find. And if you want your fondue a little thinner, use a little less cheese.

If you don't have a fondue pot, you can keep the cheese sauce in the saucepan on the lowest setting on your stove.

As you dip into the fondue pot, go all the way to the bottom and stir as you do, since the cheese on the bottom is hotter than the cheese on the top.

Nutrition Facts

215 calories; protein 13.2g; carbohydrates 2.6g; fat 14g; cholesterol 45.6mg; sodium 178.8mg. Full Nutrition
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