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!
Servings: 4 servings
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 the clove of garlic in half length wise and thoroughly rub the cut side on the inside of a heavy bottomed pot. Discard the garlic.
- Grate the cheese and add it to a large ziplock bag along with the cornstarch. Close the bag and shake until all the cheese is coated in the cornstarch. Set aside.
- Add wine and lemon juice to garlic-rubbed pot and bring to a full simmer over med-low heat.
- Slowly add in the cheese, whisking until smooth after each addition. Continue to whisk until there are no lumps and the sauce is smooth. You may have to turn down the heat to low to avoid over-heating the cheese. Do not let it boil at all!
- After all the cheese is melted, remove from the heat and whisk in the 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
Calories: 522kcal | Carbohydrates: 7g | Protein: 32g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 128mg | Sodium: 862mg | Potassium: 130mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 1056IU | Vitamin C: 1mg | Calcium: 892mg | Iron: 0.4mg
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