Cheese Fondue

Packed with tangy, savory, fresh flavor, this homemade Hibachi Sauce pairs perfectly with steak and stir fries. It’s made without preservatives or artificial flavors for a sauce you can feel great about using!

Prep Time5

Cook Time20

Total Time25

Course: Appetizer

Cuisine: American, French, Swiss

Keyword: cheese fondue, fondue, warm appetizer

Servings: servings

Author: Alyssa Rivers

Ingredients

1 clove garlic
8 ounces gruyere shredded
8 ounces fontina shredded
2 tablespoons cornstarch
1 cup dry white wine Pinot Gris, Sauvignon Blanc, or un-oaked Chardonnay
1 teaspoon fresh lemon juice
1 pinch ground nutmeg

Instructions

Slice 1 clove garlic in half lengthwise and thoroughly rub the cut side on the inside of a heavy-bottomed pot. Discard the garlic.
Grate 8 ounces gruyere and 8 ounces fontina. Add the cheeses to a large ziplock bag along with the 2 tablespoons cornstarch. Close the bag and shake until all the cheese is coated in the cornstarch. Set aside.
Add 1 cup dry white wine and 1 teaspoon fresh lemon juice to the garlic-rubbed pot and bring to a full simmer over med-low heat.
Slowly add in some of the cheese, whisking until smooth after each addition. Continue to whisk until you have added all the cheese, there are no lumps, and the sauce is smooth. You may have to turn the heat to low to avoid overheating the cheese. Do not let it boil at all!
After all the cheese is melted, remove from the heat and whisk in 1 pinch ground nutmeg. Taste and, if needed and desired, add some salt and cracked pepper. The saltiness prior to seasoning will depend on the cheese you end up using, so it is crucial to taste before adding additional salt.
Serve immediately. Keep warm in a fondue pot over a heater, or place a pot over a small candle or Sterno.

Nutrition

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