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
Mini meatballs
Grilled polenta
Prosciutto or other cured meat
French fries
Choice Cheese:
These are ideal for fondue. Use one or a combo.
Brie (remove the rind)
Manchego
Cheddar
Fontina
Swiss or Emmentaler
Gouda (young or aged)
Tools You May Need
Photograph by Levi Brown
Recipe courtesy Food Network Magazine
Tools You May Need
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