(The Best) Fondue Recipe
My first foray into Fondue was almost a disaster. Having invited over a crowd for New Years Eve, I proudly followed the instructions on my fondue recipe and soon discovered they weren’t quite complete. It didn’t mention anything about shredding or dicing the cheese. Needless to say, when everyone came over there was a large, hot block of cheese sitting in some wine on my stove. Yikes. My dear friend Megan started fondue troubleshooting a la Google and we quickly learned we’d need to adjust a few things in order to eat that night.
In the years since, I’ve created my own recipe (and tinkered with it quite a bit) and according to Evan, the below version is the absolute best. This is considered a Neuchâteloise fondue, a very traditional Swiss type. In Neuchâtel, the only thing served with fondue is bread.
Cheese Selection: We specifically purchase Trader Joe’s “Gruyere, Aged 6 Months” as it’s less pungent as other gruyeres. To the Swiss we might disappoint, but to most Americans this is a welcome change.
Serving Size: Technically, 12 oz of cheese should serve 4, but let’s be honest - the two of us can eat this whole thing by ourselves. So, if you’re serving for a group, consider doubling the amounts below.
Fondue Equipment: I make my fondue in a metal pot (no double boiler) on the stove and then transfer it to a hot fondue bowl that sits in a metal bowl of water. This is so much easier than using your fondue bowl on the stove or using a double boiler on the stove. You don’t need a double boiler so don’t let that oft-claimed requirement scare you away. However, if your fondue set, like mine, functions as a double boiler be sure the water is very hot before placing the bowl of fondue into it.
TGG’S Neuchâteloise Fondue Recipe
Serves 4 (or 2 if you’re like us!)
Ingredients:
3/4C Dry White Wine
6 oz Gruyere
6 oz Enmentaller
1/2 TB cornstarch (more if needed)
1 clove garlic
1 Sourdough baguette
Directions
Set up your fondue serving pot where you plan to eat. You won’t be able to move it after the burner is lit.
Cut your bread into very small cubes and place in a serving bowl near the fondue pot
Dice cheese into half inch cubes
Rub the inside of your fondue serving pot with clove of garlic
In a pot on the stove, heat the white wine on high until bubbles form
Add in cheese, turn heat down to low, and stir until melted
Add cornstarch and continue stirring (add more in small increments as needed). Turn off heat.
Pour hot water into the water reservoir and don’t exceed the line marked on the inside
Light your burner
Heat fondue back up quickly if needed before pouring into fondue pot and setting in water reservoir
Enjoy!
Pro Tip: The correct way to skewer your bread is to pinch the crusts together and then slide it on to your skewer.
