Recipes
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Swiss and Gruyere Fondue |
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| Category: | Main |
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| Source: | Chef Earnest Ouellett |
| Ingredients: | 1 cup white wine 4 ounces Gruyere cheese, cubed or shredded 8 ounces Emmentaler cheese 2 tablespoons additional white wine 1 tablespoon cornstarch 1 clove garlic |
| Preparation - Directions: | Slice garlic in half and rub over the interior of the fondue pot. Pour white wine into pot and warm slowly. Make sure wine does not boil. (Boiling would diminish flavor, and the sauce would not hold.) When wine is warm, add cheese slowly – 1/2 to 1 ounce at a time, letting each addition melt completely before adding the next. Be patient, even if it “doesn’t look right.” When the last ounce of cheese is added, the sauce will come together to make a creamy, smooth fondue. Make a slurry out of the cornstarch and additional wine, adding to fondue to finish the sauce. |
