Fondue for Two
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 205
- Total Fat
- 13
- Saturated Fat
- 8
- Carbohydrates
- 5
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 12
- Cholesterol
- 45
- Sodium
- 234
- Total: 20 min
- Active: 20 min
Ingredients
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
Directions
- 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.
- 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.