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Photo: William Meppem Photo by: Photo: William Meppem

Fondue

Real Simple OCTOBER 2001

  • Yield: 6 servings

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

Preparation

Rub the inside of a medium saucepan with the garlic clove; discard. 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.

Pour into a fondue pot, or set the saucepan on a trivet. Serve immediately with the bread and potatoes.

Nutritional Information

Amount per serving
  • Calcium: 1083mg
  • Calories: 860
  • Calories from fat: 0%
  • Carbohydrate: 58g
  • Cholesterol: 157mg
  • Fat: 47g
  • Fiber: 4g
  • Iron: 3mg
  • Protein: 48mg
  • Saturated fat: 28g
  • Sodium: 1238mg
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Fondue recipe

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