Foolproof Cheese Fondue

By jenlin

Ingredients

• 2 tablespoons cornstarch
• 4 ounces cave-aged Gruyère, shredded (about 1 cup)
• 4 ounces Emmentaler or Swiss cheese, shredded (about 1 cup)
• 1 garlic clove, halved
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1/2 cup 2% reduced-fat evaporated milk
• 2 teaspoons fresh lemon juice

Details

Servings 14
Adapted from cookinglight.com

Preparation

Step 1

Combine cornstarch and cheeses in a small bowl; toss to coat.

Rub cut sides of garlic on inside of a medium, heavy saucepan; discard clove. Add wine and milk to pan; bring to a simmer over medium.

Add one-third of cheese mixture to pan, stirring with a whisk until combined. Repeat procedure with remaining cheese mixture. Reduce heat to medium-low; cook 5 minutes or until smooth, stirring frequently.

Remove cheese mixture from heat; stir in lemon juice. Pour mixture into a fondue pot. Keep warm over low flame.