New Recipe
Creamy Three-Cheese Fondue with White Wine and Herbs 🫕✨
Ingredients:
For the fondue:
- 1 clove garlic, halved
- 1 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
- 1 tbsp fresh lemon juice
- 1 cup shredded Gruyère cheese
- 1 cup shredded Emmental cheese
- ½ cup shredded sharp cheddar cheese
- 2 tsp cornstarch
- 2 tbsp kirsch (optional, for a traditional touch)
- ½ tsp Dijon mustard
- ¼ tsp freshly ground black pepper
- Pinch of nutmeg
For dipping:
- Cubed crusty bread (baguette, sourdough, or rye)
- Steamed or roasted vegetables (broccoli, cauliflower, carrots)
- Apple or pear slices
- Cooked sausage or cured meats
- Baby potatoes
Instructions:
Prepare the pot:
- Rub the inside of a fondue pot or a heavy-bottomed saucepan with the cut sides of the garlic clove to infuse the flavor. Discard the garlic.
Heat the liquid base:
- In the pot, combine the white wine and lemon juice. Heat over medium heat until warm but not boiling.
Prepare the cheese mixture:
- In a bowl, toss the shredded cheeses with the cornstarch to coat evenly. This helps prevent clumping.
Melt the cheese:
- Gradually add the cheese to the pot, a handful at a time, stirring constantly with a wooden spoon in a figure-eight motion. Wait until each addition is melted before adding more.
Add the flavorings:
- Stir in the kirsch (if using), Dijon mustard, black pepper, and nutmeg. Continue stirring until the mixture is smooth and creamy. Reduce the heat to low to keep the fondue warm but not bubbling.
Serve:
- Transfer the pot to a fondue stand with a heat source underneath to keep it warm. Arrange the dipping items on a platter around the pot.
Optional Variations:
- Smoky Twist: Add ¼ tsp smoked paprika or replace Gruyère with smoked Gouda.
- Truffle Infusion: Drizzle with a touch of truffle oil for a luxurious touch.
- Spicy Kick: Add a pinch of cayenne pepper or crushed red pepper flakes.
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