Classic fondue
Classic fondue is the original sharing dish. Our gooey fondue is quick and easy to make, the only hard bit is choosing what to accompany it. Happy dipping!
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Ingredients
- 1 fat garlic clove, halved
- 200g comté or emmental cheese, grated or cubed
- 200g gruyère cheese, grated or cubed
- 150g reblochon cheese (weight with rind removed), cubed
- 4 tsp cornflour
- Freshly grated nutmeg to taste
- 280ml dry white wine, such as riesling – or try beer
- Good splash kirsch
Accompaniments
- Sliced salami or saucisson sec
- Cornichons and silverskin onions
- Baguette, cut into large cubes
- Steamed new potatoes
- Red and white chicory leaves
Useful (but not essential)
- Fondue set
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Method
- Rub the cut sides of the garlic over the inside of a fondue pan (or a heavy based pan), then finely chop and put in the pan.
- Add the cheeses to the pan with the cornflour and a good grating of nutmeg and black pepper. Gently stir everything together to coat.
- Pour in the wine (or beer), then set the pan over a low-medium heat. Stir regularly, taking care not to overheat. Once the cheeses have melted, turn up
the heat slightly and let the mixture just simmer gently. Cook for a few minutes until it’s thick and scoopable. - Turn the heat down to low, stir in the kirsch and check the seasoning. Put the pan in the centre of the table on its lit fondue stand or a heatproof trivet (gently reheat the fondue if it thickens too much as it cools), with the accompaniments in easy reach of everyone.
Nutrition
- 378kcals Calories
- 25.5g (16.8g saturated) Fat
- 21.7g Protein
- 2.7g (0.3g sugars) Carbs
- 0g Fibre
- 0.9g Salt
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