Ingredients
The following ingredients have 4 Servings
- 1 garlic clove (halved)
- 1 1/2 cups sauvignon blanc wine
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/2 lb. Swiss cheese (coarsely grated)
- 1/2 lb. Gruyere cheese (coarsely grated)
- grape tomatoes
- carrot sticks
- roasted fingerling potatoess
- French bread cubes
- apple slices
Instruction
- Rub the interior of a 4-quart saucepot with the cut sides of the garlic (discard garlic).
- Pour the wine into the pot. Bring to a simmer over medium heat. In a small condiment cup, stir the cornstarch and water together to form a slurry. Set aside. Add the cheeses to the pot of simmering wine gradually. Stir in a figure-8 and zigzag pattern to prevent the cheese from balling up. Avoid using a circular motion. Cook until the cheese is melted and creamy (do not boil).
- Re-stir the cornstarch slurry if it has settled; add it to the fondue and stir in figure-8/zigzag motions to combine. Bring to a simmer and cook, stirring constantly, until thickened about 5-8 minutes. Transfer the cheese to a fondue pot set over a flame and serve immediately.
