Easy, Cheesy No Fail Fondue
1 medium clove garlic, cut in half
1 C dry white wine, such as gruner veltliner or pinot grigio
1/2 LB Emmentaler cheese, grated
1/2 LB Gruyère cheese, grated
1 T cornstarch
1 T fresh juice from 1 lemon
1 T kirsch (if you have it)
Kosher salt and freshly ground white or black pepper
Toasted bread, lightly steamed vegetables like cauliflower and broccoli also work well. Boiled or fried potato pieces are delicious. You can even get creative and dip fruits that go well with cheese, like sliced apples or grapes.
1. Rub cut faces of garlic cloves around the inside of a fondue pot, double boiler, or stainless steel mixing bowl set over a pot of simmering water (do not allow bowl to come into direct contact with the water). Add wine and heat until steaming. Meanwhile, in a large bowl, toss together both cheeses with cornstarch until evenly coated.
2. Working over low heat, add cheese 1 handful at a time, stirring until mostly melted before adding next handful.
Continue until all cheese is melted into the wine, forming a smooth, glossy melted cheese sauce, about 10 minutes*
* It is very important that the fondue stay below a simmer once you start adding the cheese, or there's a risk it could break. Doing this process in a double boiler; a bowl over a pot of heated water-is the safest bet for keeping your fondue from getting too hot.
Stir in lemon juice and kirsch, if using, until fully incorporated. Season with salt and pepper. If not already in a fondue pot, transfer fondue to a fondue pot to keep it warm and melted at the table. Serve with toasted bread cubes and lightly blanched vegetables for dipping. If fondue begins to thicken too much, add a small splash of wine to loosen it.
No Fondue Pot? NO Problem!
Ingredients for a DIY Fondue Pot
- Tea light candles
- Metal trivet with legs (enough clearance to put a tea light underneath)
- Or a casserole dish fitted with a cooling rack set over the top (I’ve even used a flat metal cheese grater as my rack)
- Small Heat Proof Cast iron saucepot, or large baking ramekin or anything small, round and able to withstand heat from a candle (DO NOT USE PYREX, they have a tendency to explode when used over direct heat)
Set candles into the dish or under the trivet. Place your rack on top and put your preheated pot filled with fondue on top.
Voila! Dip, Eat, Sip, Repeat!