Fondue

Fondue
William Meppem
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preparation
15
minutes
cooking
15
minutes
other
0
minutes
Serves 6

Ingredients

1
clove garlic, halved
1/2
cup
fruity white wine, such as Gewurztraminer
1
tablespoon
lemon juice
1
teaspoon
Dijon mustard
1
pound
Jarlsberg or Emmental, grated (8 cups)
1
pound
Italian Fontina, grated (8 cups)
1
pound
sourdough bread, cut into 1-inch cubes
1
pound
boiled small red potatoes

Directions

  1. Rub the inside of a medium saucepan with the garlic clove; discard.
  2. Add the wine, lemon juice, and mustard and whisk. Heat to simmering over medium heat. Add the cheese, 1 cup at a time, and stir with a wooden spoon until smooth.
  3. Pour into a fondue pot, or set the saucepan on a trivet. Serve immediately with the bread and potatoes.

 

Kay Chun
September 2001

Nutritional Information

  • Per Serving
  • Calories 860
  • Calcium 1083 mg
  • Carbohydrate 58 g
  • Cholesterol 157 mg
  • Fat 47 g
  • Fiber 4 g
  • Iron 3 mg
  • Protein 48 mg
  • Sat Fat 28 g
  • Sodium 1238 mg
What does this mean? See Nutrition 101.

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