Ingredients with Measurements:
- 1 pound of Gruyere cheese, grated
- 1 pound of Emmental cheese, grated
- 2 tablespoons of cornstarch
- 1 garlic clove, minced
- 1/2 cup of dry white wine
- 1 tablespoon of lemon juice
- 1 tablespoon of fresh thyme, chopped
- 1 tablespoon of fresh rosemary, chopped
- Salt and pepper to taste
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. In a large bowl, toss the grated Gruyere and Emmental cheese with cornstarch until evenly coated.
2. Rub the garlic clove all over the inside of the fondue pot.
3. In a small saucepan, heat the white wine and lemon juice over medium heat until it comes to a simmer.
4. Add the cheese mixture to the fondue pot and pour the hot wine mixture over it.
5. Stir the cheese mixture constantly with a wooden spoon until it is melted and smooth.
6. Add the chopped thyme and rosemary and season with salt and pepper to taste.
7. Transfer the fondue pot to the fondue burner and adjust the heat to keep the fondue warm and melted.
8. Serve with fondue forks and dipping items of your choice.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat for the wine mixture
- Low heat for the fondue burner
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 35g
- Carbohydrates: 5g
- Protein: 28g
Substitutions for ingredients:
- Gruyere cheese can be substituted with Swiss cheese
- Emmental cheese can be substituted with Gouda cheese
- Dry white wine can be substituted with chicken or vegetable broth
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers for a twist on the classic recipe
- Substitute the herbs with your favorite blend, such as Italian seasoning or Herbes de Provence
Tips and tricks:
- Use a high-quality cheese for the best flavor and texture
- Grate the cheese yourself for optimal melting
- Keep the fondue warm and melted by stirring it frequently
Storage instructions:
- Leftover fondue can be stored in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the fondue in a saucepan over low heat, stirring constantly until melted and smooth
Presentation ideas:
- Serve the fondue in a decorative fondue pot on a platter with dipping items arranged around it
Garnishes:
- Sprinkle chopped fresh herbs or grated Parmesan cheese on top of the fondue
Pairings:
- Serve with crusty bread, cooked vegetables, or sliced meats for dipping
Suggested side dishes:
- A simple green salad or roasted vegetables make great side dishes to balance out the richness of the fondue
Troubleshooting advice:
- If the fondue is too thick, add more wine or broth to thin it out
- If the fondue is too thin, add more cheese or cornstarch to thicken it up
Food safety advice:
- Keep the fondue at a safe temperature of 140°F or above to prevent bacterial growth
- Do not double dip your fondue fork to avoid cross-contamination
Food history:
- Fondue originated in Switzerland in the 18th century as a way to use up stale bread and cheese during the winter months
Flavor profiles:
- The garlic and herb fondue has a rich and creamy flavor with a subtle garlic and herb undertone
Serving suggestions:
- Serve as a cozy and interactive appetizer or main course for a dinner party or date night
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