Murray'S Fondue
Ingredients
- 1 lb cave aged gruyere, shredded ⓘ
- 1/2 lb emmenthaler cheese, shredded
- 1/2 lb red wax gouda cheese, shredded ⓘ
- 2 tablespoons cornstarch ⓘ
- 1 garlic clove ⓘ
- 1 cup white wine (cooking wine)
- 1 tablespoon lemon juice ⓘ
- 1 teaspoon nutmeg
- salt, to taste ⓘ
- fresh ground pepper, to taste ⓘ
- hot sauce, to taste ⓘ
Instructions
- Soak fondue pot in cold water for two hours before using.
- Cut the garlic clove in half. Rub the inside of the fondue pot with garlic, then add the white wine and lemon juice. Bring to a simmer over low heat.
- Mix shredded cheese with cornstarch.
- Add the cheese mixture all at once. Using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5-10 minutes.
- Add the nutmeg. Season with salt, pepper and hot sauce to taste.
- Set over low flame to keep fondue melted during serving.
Nutrition & Diet Analysis (per serving)
406
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).