Cheese Fondue by Michael Symon

By á-46045

Ingredients

• 1 cup Dry White Wine
• 1 Shallot (minced)
• 1 pound Gruyère Cheese (shredded)
• 1 tablespoon Cornstarch
• 1 tablespoon Dijon Mustard

Details

Servings 1
Cooking time 30mins
Adapted from abc.go.com

Preparation

Step 1

step 1

ingredients
1 cup Dry White Wine
1 Shallot (minced)

instructions:
In a medium saucepot, combine the White Wine and Shallots. Place over medium-high heat and bring to a simmer. Reduce for 2-3 minutes.

step 2

ingredients
1 pound Gruyère Cheese (shredded)
1 tablespoon Cornstarch
1 tablespoon Dijon Mustard

instructions:
In the meantime, in a bowl mix together the Shredded Cheese and Cornstarch. When the Wine has reduced by at least 1/3, whisk in the Cheese/Cornstarch mixture. Stir constantly until all of the Cheese has melted (do not over boil) then season really well with Salt and the Dijon mustard. Serve with your favorite dippers (crusty bread, apples, blanched vegetables, etc.).

step 3

instructions:
Keep warm to serve.

Helpful Tips:
1. If you're pressed for time, coat the shredded cheese in cornstarch to keep the cheese thick when it melts.
2. Mix the mustard into the fondue at the end so it doesn’t break down.