"easy cheese fondue recipe with white wine

By RoketJSquerl

Ingredients

• DIPPERS:
• 1 Garlic Clove, grated
• 1 cup dry White Wine
• 200 grams / .4 pounds Emmentaler cheese (at room temperature)
• 200 grams / .4 pounds Gruyère cheese (at room temperature)
• 50 grams / .1 pound Smoked Cheddar (at room temperature)
• 2 tablespoons Cornstarch
• 1 tablespoon fresh Lemon Juice
• Bite sized pieces of sourdough
• Blanched Broccoli
• Pretzels
• Grapes
• Potato wedges or fries
• Celery Sticks
• Apples
• Other raw vegetables like carrots
• Meatballs
• Beef Steak slices

Details

Adapted from myfoodstory.com

Preparation

Step 1

INSTRUCTIONS
Prep: Shred or grate all the cheese finely and toss well with cornstarch.
Cook: Add wine and garlic to a heavy bottomed pan and bring to bubbling simmer and start adding cheese by the handful. Keep whisking as you go to incorporate the cheese till the mixture is smooth and the cheese has melted. The mixture should be smooth but have a slight elasticity to it. Add the lime juice and gently stir it in. Season with salt and pepper if you like but I didn’t need to add any extra salt.
Dippers: Transfer to a fondue pot and serve with dippers such as bread bites, lightly blanched broccoli, potatoes, steak bites, breadsticks etc. and chilled white wine.
NOTES
Make sure you keep the heat to low while cooking the fondue. High heat can make the fondue break and you’ll be left with separate wine and cheese.
If your fondue breaks and you have no other option but to throw it, try blending it in a blender. This is not authentic but it works and keeps the fondue together.