Foundue Perfection

Foundue PerfectionI know everyone associates fondue with the 70s and thinks of it as outdated, but I personally love it! Retro is always in and this delicious cheesy goodness is definitely in!

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:
Mini meatballs
Grilled polenta
Prosciutto or other cured meat
French fries
Lightly steamed or roasted vegetables: Broccoli, cauliflower, carrots, asparagus, Brussels sprouts, zucchini, artichoke hearts, mushrooms,  baby potatoes
Fennel spears
Cherry tomatoes
Crusty bread
Cured meats: sausage, salami


2 thoughts on “Foundue Perfection”

  1. Living in France, I still make fondue regularly, although I’m a fairly strict low-carber. I don’t worry about the carbs in the wine, which are pretty minimal as long as it’s really dry, though I do substitute arrowroot for cornflour. I don’t put either lemon juice or mustard in my mixture—perhaps I’ll try them next time!
    However, the best thing to dip instead of bread is celery. Near the base, especially, the curve of each stalk forms a spoon, and you can scoop up much more of the cheesy deliciousness with each mouthful!
    Excellent recipe!


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