Ingredients
Scale
- 200g Gruyère cheese, grated
- 200g Emmental cheese, grated
- 1 clove garlic, halved
- 1 cup dry white wine
- 1 tablespoon cornstarch
- 1 teaspoon Dijon mustard
- Fresh bread cubes, for dipping
- Vegetables (bell peppers, cherry tomatoes, broccoli florets)
- Assorted meats (cooked sausages, ham slices)
- Fresh herbs (optional, for garnish)
Instructions
- Rub the cut side of garlic halves inside a medium saucepan to flavor it, then discard. Pour in white wine and warm gently over medium heat.
- Gradually add grated cheeses, stirring constantly until smooth and creamy, avoiding overheating.
- In a small bowl, dissolve cornstarch in cold water, then stir into the cheese mixture along with Dijon mustard. Continue stirring until velvety and thickened.
- Transfer the cheese mixture to a preheated fondue pot. Keep warm over low heat or candle flame.
- Arrange bread cubes, vegetables, and cooked meats on a serving platter. Serve with the fondue, inviting guests to dip and enjoy.
Notes
- Use a good-quality dry white wine for best flavor.
- Keep the fondue warm during serving to maintain smoothness.
- Adjust the consistency with a splash of milk or wine if it becomes too thick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Stovetop, Fondue
- Cuisine: Fairytale, European
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 cup
- Calories: 210 Kcal
- Sugar: 2g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 45mg