Fondue for Two

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 2 servings
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1 large garlic clove, peeled and cut in half

1/2 cup dry white wine

1 teaspoon fresh lemon juice

1 teaspoon Dijon mustard

1/2 cup shredded gruyere cheese

1/2 cup shredded emmentaler cheese or other Swiss cheese

1/2 cup shredded smoked gouda cheese

1 1/2 tablespoons cornstarch

Kosher salt

Smoked or hot paprika, for garnish

Cubed bread, sliced apples, cubed salami and raw vegetables (carrots, cucumber, cauliflower florets, broccolini spears), for dipping


  1. Rub the inside of a small enameled cast-iron saucepan or stovetop fondue pot with the cut sides of the garlic clove; discard the garlic. Add the wine, lemon juice and mustard to the saucepan and bring just to simmer over medium heat.
  2. In a medium bowl, mix the gruyere, emmentaler and gouda with the cornstarch. Gradually stir the cheese mixture into the saucepan in handfuls, stirring until the fondue is creamy and smooth, about 5 minutes; do not overcook. Season the fondue with salt, then sprinkle generously with paprika; serve right away with bread, sliced apples, salami and raw vegetables for dipping.
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