1 clove of garlic
1 cup dry white wine (use only the wines that you would drink) (Low-carbers substitute with chicken broth)
1 tablespoon lemon juice
1 tablespoon cornstarch (or arrowroot for Low-carbers)
½ teaspoon dry mustard
1 pound freshly grated melting cheese (Brie, Fontina, Swiss, Cheddar, Manchego, Gouda, Asiago, colby, Gruyère, Havarti, Monterey Jack, Muenster and Camembert.)
Pinch of nutmeg
¼ teaspoon cayenne pepper
Rub a heavy large saucepan with the garlic and place it on the bottom.
Add the wine and lemon juice and allow it to come to a simmer and add the cheese and cornstarch, dry mustard and stir on medium heat until melted.
Turn the heat off and mix in the nutmeg and cayenne pepper.
Transfer this mixture to a slow cooker and place on low heat. Use any of the following foods to dip into the fondue.
Foods to Dip:
Prosciutto or other cured meat
Lightly steamed or roasted vegetables: Broccoli, cauliflower, carrots, asparagus, Brussels sprouts, zucchini, artichoke hearts, mushrooms, baby potatoes
Cured meats: sausage, salami