My Favorite Fondue Recipe
User Reviews
4.6
My Favorite Fondue Recipe
Description
This fondue recipe blends shredded Gruyere and Swiss cheeses with chicken broth, lemon juice, and finely minced garlic. Coating the cheeses with cornstarch helps them melt evenly and prevents separation. The mixture is gently heated and stirred in an S-shaped motion to ensure a smooth, creamy consistency without burning. Nutmeg, pepper, and a dash of paprika add subtle warmth and depth to the flavor.
The fondue reaches a texture similar to warm honey, ideal for dipping with items like steamed vegetables, apples, breads, and sausages. The careful simmer and continuous stirring are key to achieving the right consistency and flavor balance.
Cheese quality impacts the texture, so freshly shredded cheeses are preferred over pre-shredded types to avoid clumping and moisture issues. The recipe can be kept warm on a fondue stand with a gentle flame for serving.
Seasoning can be adjusted, and alternatives to specialized spice blends can be used without compromising the fondue’s character. This recipe suits social meals where guests share dipping options together.
Ingredients
- 2 cups gruyere cheese lightly packed shredded
- 1 ½ cups swiss cheese lightly packed shredded
- 2 tablespoons cornstarch
- 1 cup chicken broth low-sodium good-quality
- ⅛ teaspoon lemon juice important, don't leave it out
- 1 tablespoon garlic finely minced or pressed
- ¼ teaspoon ground black pepper or ground white pepper
- ¼ teaspoon nutmeg
- paprika dash of
Instructions
- Place both the shredded Gruyere and Swiss cheeses in a gallon-size resealable bag with the cornstarch and shake until evenly coated.
- In a stovetop-safe fondue pot (or in a regular saucepan or electric fondue pot), add the chicken broth, lemon juice, and garlic and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. It works best to use a wooden spoon and and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn't burn.
- Once the cheese is melted and begins to just barely simmer, add the remaining spices and move it immediately to the table on the fondue stand with the sterno flame below. It should be the consistency of warm honey. Add more or less cheese for perfect consistency and additional salt and pepper to taste if needed.
- Serve with your favorite fondue dippers: steamed broccoli and/or cauliflower, carrots, apples, chicken sausages, bread (and more bread!), lightly sauteed mushrooms, tender potatoes - the options are endless! Don't forget if you drop your food into the fondue pot, lean over and give your neighbor a kiss!
Notes
- Use freshly shredded cheese instead of pre-shredded for better melting and smoother consistency.
- Consider substituting hard-to-find Swiss spice blends with alternatives like Knorr Aromat Seasoning, keeping in mind personal seasoning preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 297kcal | 15% |
| Carbohydrates | 5g | 2% |
| Protein | 20g | 40% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 73mg | 24% |
| Sodium | 357mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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