Ingredients
10
10 servings
- •1.25 cups dry white wine (such as Sauvignon Blanc)
- •1 tablespoon cherry brandy
- •1 clove garlic, slightly crushed
- •1 pinch cayenne pepper
- •1 pinch freshly grated nutmeg
- •4 teaspoons cornstarch
- •8 ounces shredded Gruyere cheese
- •8 ounces shredded Emmentaler cheese
Instructions
- Add white wine, cherry brandy, garlic clove, cayenne, nutmeg, and cornstarch to a saucepan. Whisk to combine and place on the stove over medium heat. Cook, whisking occasionally, until mixture thickens slightly and you can see wisps of steam in the pan, 3 to 5 minutes.
- Add Gruyère and Emmentaler cheeses, one handful at a time, slowly whisking after each addition until melted. Continue whisking until all cheese is melted and sauce is very smooth. Remove from the heat and transfer into a fondue pot to serve.
- Keep sauce warm while serving so it doesn't solidify.
Nutritional Facts
Per 10 servings
- Calories: 215
- Carbohydrate: 3g
- Fat: 14g
- Protein: 13g
- Sugar: 1g
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