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
Ready to shop?
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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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.
- See more Cheese Recipes
