Savoyarde fondue recipe
Nothing says blowout like a cheese fondue and the depth of flavour in this one is provided by the Emmental and Gruyere cheese. Consistency is key - keep stirring until it thickens - with a crusty baguette on standby so the dipping can commence.
See method- Serves 6
- 10 mins to prepare and 20 mins to cook
- 468 calories / serving
Ingredients
- 1 small baguette, cut into 1 inch cubes
- 500ml dry white wine
- 1 clove garlic, crushed
- 1tbsp cornflour
- 270g Emmental, grated
- 270g Gruyere, grated
- a couple of pinches nutmeg
- pinch black pepper
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Shop ingredientsEach serving contains
- Energy
- 1950kJ 468.0kcal
- Fat
- 27g
- Saturates
- 17g
- Salt
- 1.5g
- Sugars
- 2g
of the Reference intake
Carbohydrate 16.2gProtein 25.9gFibre 1.0g
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Method
- Rub the inside of a large, heavy based saucepan with the crushed garlic clove, then discard. Combine the wine and cornflour in the saucepan and whisk to combine. Bring to a boil over a moderate heat, then reduce to a simmer and stir in the grated cheeses.
- Stir continuously until the cheese is smooth and melted, then season with the nutmeg and black pepper. Continue to cook over a low heat for 12-15 minutes until the fondue has thickened to the right consistency.
- Transfer to a fondue pot and set over a portable flame to keep warm. Garnish with another small pinch of nutmeg and serve with the pieces of cubed baguette.
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