Fondue Savoyarde
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Fondue Savoyarde
World cuisine
Main course recipes




6

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INGREDIENTS
400 g Comté
400 g emmental
400 g Beaufort
1000 ml Dry white wine
2 g Corn starch
1 whole Garlic clove(s)
1 g Grated nutmeg
4 pinch(es) Fine salt
4 Turn Freshly ground black pepper
500 g pain de campagne
 

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DIRECTIONS
01
Remove the rind from the cheeses and cut each cheese into small cubes

02
Cut the bread into small pieces

03
Rub the fondue pot with the garlic clove and then add the white wine (reserving a small glass)

04
Place this over a low heat

05
Add the corn starch to the small glass of white wine, mix together and add to the fondue pot

06
Add the cheese a handful at a time and stir until it melts

07
Stir in a figure of eight pattern until you have a smooth, creamy fondue

08
The fondue should resemble a thick sauce: if it is too thick, add a little more warmed white wine

09
If is too thin, add more cheese or corn starch mixed with white wine

10
Remove the fondue pot from the heat and add the pepper, nutmeg and salt

11
Place the fondue pot on a hot plate or burner on the table to serve

12
Stir often to keep the fondue smooth

13
Spear the bread on to fondue forks, dip into the fondue and enjoy!.

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