Dip into this cozy, cheesy fondue recipe that pairs perfectly with bread, vegetables, or potatoes.
- Cooking: 25 min
- 1 clove of garlic
- 1 cup (250 mL) dry white wine, like a Sauvignon Blanc
- 1/2 pound (226 g) grated Canadian Emmental cheese
- 1/2 pound (226 g) grated Canadian Gruyère cheese
- 1 tablespoon (15 mL) corn starch
- 1 tablespoon (15 mL) lemon juice
- Salt and ground white pepper to taste
- Toasted bread cubes
- Lightly blanched vegetables (potatoes, broccoli, mushrooms, asparagus, etc.)
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Rub cut faces of garlic cloves around the inside of a fondue pot or your double
Add the wine and heat it until it's slightly steaming
In a large bowl, toss together your grated cheese with cornstarch until its evenly coated with the corn starch.
Gradually add cheese mixture, about a handful at a time, stirring constantly with wire whisk over low heat, until melted.
Continue until all cheese is melted into the wine, forming a smooth, glossy melted cheese sauce, about 10 minutes.
Stir in lemon juice until fully incorporated, then season with salt and pepper.
Transfer fondue to a fondue pot (if it’s not already in one) to keep it warm.
A double boiler provides gentle enough heat to prevent the fondue from breaking.
The corn starch helps to keep the fondue from breaking
The fondue needs to stay below a simmer once you start adding the cheese, or there's a risk it could break.
If fondue begins to thicken too much, add a small splash of wine to loosen it.