Gruyère Fondue
Ingredients
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300ml dry white wine
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400g gruyère cheese, grated
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2 tablespoons flour
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Salt
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Freshly Ground Black Pepper
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Grating of fresh nutmeg
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1 garlic clove, sliced in half
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1 sourdough baguette, cut into 2.5cm cubes
Method
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Put the wine in a heavy-based saucepan. Set over a medium-low heat.
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Toss the cheese with the flour in a bowl to coat. Add handfuls of the cheese mix to the pan, stirring until each handful melts before adding more. Stir for a few more minutes and thin with more wine if necessary.
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Season with salt, pepper and nutmeg. Rub the inside of the fondue pot with the cut clove of garlic. Transfer the cheese mixture to the pot, and set it over a night light or canned heat burner. Serve with the bread cubes.
Comments
Glossary
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Baguette
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Black pepper
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Bread
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Cheese, hard
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Cube
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Flour
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Garlic
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Grate
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Handful
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Heavy-based saucepan
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Low heat
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Melt
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Mix
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Nutmeg
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Salt
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Season
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Stir
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Thin
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Toss
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Wine
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This recipe was first published in Thu Feb 01 00:00:00 GMT 2001.
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