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Cheese Fondue by Michael Symon

543 Cheese Fondue
The Swiss had the right idea when they created this hearty dish that's perfect to share
skill level
Easy
time
1-30min
servings
4-6
cost
$
Contributed by :
The Swiss had the right idea when they created this hearty dish that's perfect to share
share
ingredients
  • 1 cup Dry White Wine
  • 1 Shallot (minced)
  • 1 pound Gruyère Cheese (shredded)
  • 1 tablespoon Cornstarch
  • 1 tablespoon Dijon Mustard
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 cup Dry White Wine
    1 Shallot (minced)
    In a medium saucepot, combine the White Wine and Shallots. Place over medium-high heat and bring to a simmer. Reduce for 2-3 minutes.
  • 2
    1 pound Gruyère Cheese (shredded)
    1 tablespoon Cornstarch
    1 tablespoon Dijon Mustard
    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 really well with Salt and the Dijon mustard. Serve with your favorite dippers (crusty bread, apples, blanched vegetables, etc.).
  • 3
    Keep warm to serve.

    Helpful Tips:
    1. If you're pressed for time, coat the shredded cheese in cornstarch to keep the cheese thick when it melts.
    2. Mix the mustard into the fondue at the end so it doesn’t break down.

 
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