Cheese Fondue
User Reviews
5
Cheese Fondue
Description
The Cheese Fondue recipe uses shredded Gruyere and white cheddar cheeses, cooked over medium-low heat with chicken broth and lemon juice to prevent clumping and enhance flavor. Combined with garlic powder, oregano, and Worcestershire sauce, the fondue develops a balanced savory profile. Cornstarch mixed with milk helps thicken the mixture into a smooth consistency suitable for dipping.
Preparation involves melting the cheese gradually while stirring in a figure-eight motion to incorporate air and avoid clumps. The fondue is kept warm during serving, traditionally in a fondue pot or alternative warming device. It pairs well with cubed French bread, but can also be served alongside smoked sausages, dill pickles, or pretzels for variety.
Leftovers can be refrigerated and reheated gently, preferably in a double boiler with a splash of milk to restore smoothness. Keeping the fondue warm during serving is crucial for maintaining its texture and ease of dipping.
Ingredients
- 4 teaspoons cornstarch divided
- 1 tablespoon milk
- ⅔ cup chicken broth
- 1½ cup gruyere cheese shredded
- 1½ cup White Cheddar Cheese shredded
- 1½ teaspoons lemon juice freshly squeezed
- ⅛ teaspoon garlic powder
- ⅛ teaspoon oregano dried
- ⅛ teaspoon Worcestershire sauce
Instructions
- In a small bowl, combine 2 teaspoons cornstarch with 1 tablespoon milk and set aside.
- In a medium bowl add the cheeses and remaining cornstarch, toss and set aside.
- Add the ⅔ cup chicken broth to a skillet. Over medium heat, cook until bubbles form around the sides of pan. Stir in the lemon juice.
- Reduce heat to medium-low. Add only a handful of cheese mixture and stir in a figure-eight pattern until the cheese has melted. Add another handful of cheese and stir in the same manner. Repeat until all of the cheese has been added.
- Stir in the garlic powder, oregano, and Worcestershire sauce. Gradually stir in the cornstarch mixture.
- Continue cooking and stirring until the mixture has thickened and is smooth. Keep warm.
- Serve with cubed french bread. Miniature smoked sausages, dill pickles, and pretzels all taste great as well.
Notes
- Use a fondue pot or another warming device to keep the fondue warm while serving.
- Store leftovers covered in the refrigerator for 1-2 days and reheat gently over low heat, adding milk to restore smoothness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 2g | 1% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 49mg | 16% |
| Sodium | 390mg | 16% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 451IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 404mg | 40% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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