TRADITIONAL GRUYERE FONDUE- TIME TESTED AND TRUE

By • February 9, 2016 1 Comments

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TRADITIONAL GRUYERE FONDUE- TIME TESTED AND TRUE


Author Notes: I have been making this very recipe for ~ 35 years. Every single time I try a new fondue recipe, even by my usually well respected Serious Eats team, who espouses cornstarch and different measurements, it is a dismal failure. So I'm posting this recipe in hopes that it will save some of you from another bad fondue.LE BEC FIN

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Serves 2

  • 1 large clove garlic, halved lengthwise
  • 1 1/2 cups dry white wine*
  • 14 ounces grated gruyere (I prefer the white -paper-wrapped cave-aged
  • 1/4 cup white flour(white whole wheat or whole wheat- makes it grainy)
  • 1/2 teaspoon cayenne
  • pinch of each kosher salt and freshly ground black pepper
  • ~1-3 Tablespoons kirsch
  1. Combine flour through P. Rub the cut garlic halves all over the inside of the fondue pot. Add wine, heat on low til tiny bubbles appear at edge.Add handful of cheese, stir wih wooden spoon til cheese is melted. Keep adding cheese til all melted smoothly. Add kirsch, taste, add more if needed. Serve with 1 loaf French or sourdough bread, cut in 1" cubes and lightly toasted. Fondue forks work best.
  2. * Sauvignon Blanc or dry Riesling; super cheap ones haven't worked well for me. ** if you want to reheat leftovers the next day,add some cream and heat til it all comes together smoothly

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