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Cheese Fondue

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Makes 8 to 10 servings 1x

Time 25 minutes

Units Scale

Ingredients

  • 2 cups dry white wine, or a little more
  • 1 large clove garlic, peeled and crushed (optional)
  • 2 tablespoons cornstarch
  • 1 pound Gruyère cheese, shredded (about 4 cups)
  • 1 pound Emmental cheese, shredded (about 4 cups)

Instructions

  1. Combine the wine and garlic, if you’re using it, in a large saucepan over medium heat and bring to a slow bubble. Whisk together the cornstarch and 1 tablespoon cold water in a small bowl.
  2. Lower the heat, then gradually stir in the cheese a little at a time until it’s melted and creamy; do not let the fondue boil. Whisk the cornstarch slurry again and then add to the fondue while stirring; cook until thick and creamy, another 5 minutes. If the fondue is too thick, add a little more wine and cook for another 3 minutes or so. Serve immediately and keep warm over a tea light, or gently reheat on the stove if it starts to thicken.

— Recipe from How to Cook Everything: Completely Revised 20th Anniversary Edition

Recipe variations

12 Ways To Add More Flavor To Fondue

  1. 1 cup chopped tomatoes
  2. Pinch cayenne
  3. Large pinch smoked paprika
  4. Splash or two of Worcestershire sauce
  5. 1 tablespoon chopped chipotle in adobo sauce, or to taste
  6. 1 tablespoon chopped jalapeño or other fresh hot chile
  7. 1 to 2 tablespoons prepared or freshly grated horseradish
  8. 1/4 cup or so prepared mustard, or 2 to 3 tablespoons
  9. 1/4 cup Pesto, stirred in just before serving
  10. 4 to 8 cloves Roasted Garlic, mashed
  11. 2 to 3 ounces dried mushrooms, reconstituted
  12. 1 cup minced Caramelized Onions