Fondue
By Peter Vonessen
- 2 minutes read - 248 wordsStolen by Laura from Peter
Equipment
- Fondue pot
- Fondue fuel
- Fondue forks
Notes
- Most fondue pots can only handle 1200g of cheese mixture
- Best served with 1/2 small baguette per person
- Cut less than you think you will need to prevent left overs from going stale because the cheese is very filling
- Cheese can be substituted, just ask the cheese person at the store for a substitute for a fondue
- It is best to note start mixing the cheese until after guests arrive to avoid clumping
Ingredients
- 200g gruyere
- 200g appenzeller
- 200ml “sekt” (sparkling wine?) + some to dissolve the cornstarch
- 4 cloves garlic
- 1/2 large onion
- Chili flakes and/or cayenne
- 1 tbsp cornstarch (up to 1 tsp more to adjust consistency)
- The juice from 1/2 a lemon up to 1 whole lemon, to taste
Instructions
- Crush the garlic and mince the onion
- Saute the garlic and onion
- Add 200ml wine, lemon juice, and chili flakes/cayenne and bring to a simmer
- Add the cheese a bit at a time stirring constantly
- Once the sauce is smooth and thin, dissolve 1 tsp cornstarch in sparkling wine and then mix it in, then wait a minute to see if it’s thick enough before potentially doing it again.
- Careful: with too little starch, the cheese mixture is too liquid, but if you add too much it gets doughy and tasteless
- “As soon as the consistency is optimal” (thanks uncle) move it from the stove top to the fondue pot