By Kristina Powers
The Best Cheese Fondue
Assorted dippers: cubed French bread, nearly any vegetable, apples, cooked potatoes, cooked meats, etc. (I’d go with 3-4; no need to get crazy on the appetizer)
Updated at: Thu, 17 Aug 2023 03:52:02 GMT
Nutrition balance score
Unbalanced
Glycemic Index
46
Low
Glycemic Load
3
Low
Nutrition per serving
Calories521.4 kcal (26%)
Total Fat35.9 g (51%)
Carbs6.5 g (2%)
Sugars0.9 g (1%)
Protein32.3 g (65%)
Sodium514.3 mg (26%)
Fiber0.1 g (0%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
1. Toss the cheese with the cornstarch so that it’s evenly coated. This keeps the cheese from clumping together and ensures a nice smooth texture.
Step 2
2. Add wine, garlic, and lemon juice to the fondue pot. Turn it on to 250 degrees and stir until the mixture starts to simmer (it won’t take long).
Step 3
3. Add the shredded cheese a handful at a time and stir until melted. Keep adding the cheese slowly, by the handful, until it’s all worked in. Stir the whole time and you’ll end up with a smooth finished product.
Step 4
4. Turn the fondue pot temperature to simmer and enjoy. Perhaps surprisingly, the cheese holds up well as leftovers. It’ll look weird in the fridge, but it reheats just fine either back in the fondue pot or under a broiler for nachos (trust me on that one).
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
