WEEKDAYS 1e|12c|p

Cheese Fondue

Michael Symon
Servings: 4 - 6
0 to 15 min

Cheese Fondue never goes out of style!

  • Ingredients
  • step-by-step directions
Cheese Fondue
  • 1 cup dry white wine
  • 1 shallot (minced)
  • 1 pound gruyere cheese (shredded)
  • 1 tablespoon cornstarch
  • 1 tablespoon Dijon mustard
  • crusty bread (thinly sliced or cubed, to serve)
  • apples (sliced, to serve)
  • crudite (to serve)
  • In a medium saucepan, combine the white wine and shallots. Place over medium-high heat and bring to a simmer. Reduce for 2-3 minutes.
  • In the meantime, mix together the shredded cheese and cornstarch. When the wine has reduced by at least 1/3, whisk in the cheese/cornstarch mixture. Stir constantly until all of the cheese has melted then season with salt and stir in the Dijon mustard. Serve with your favorite dippers--crusty bread, apples, crudite, etc.
  • Keep warm to serve.
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