Rub the inside of a saucepan with a garlic clove; leave the garlic in the pan. Add 1 cup dry white wine and 1 tablespoon plus 2 teaspoons lemon juice; bring to a simmer over medium heat. Toss 1 pound shredded gruyere or other melting cheese (see below) with 2 tablespoons flour or cornstarch; gradually add the cheese to the pan, stirring until melted before adding more. Discard the garlic and season the fondue with nutmeg and cayenne pepper. Transfer to a fondue pot or a slow cooker set to low. Serve with bread or other dippers.
Big Dippers :
Roasted Brussels sprouts
Prosciutto or other cured meat
These are ideal for fondue. Use one or a combo.
Brie (remove the rind)
Swiss or Emmentaler
Gouda (young or aged)
Photograph by Levi Brown
Recipe courtesy Food Network Magazine
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