Ingredients
Scale
- 1 garlic clove, peeled and halved
- 8 oz Swiss Cheese, grated
- 8 oz Gruyere or Emmentaler Cheese, grated
- 2 T flour (can sub gluten free flour or cornstarch for gluten free version)
- 1 cup dry white wine (plus additional if sauce becomes thick)
- Juice of one lemon (fresh juice is best but can sub 2 T bottled lemon juice)
- ¼ tsp grated nutmeg
- 2 tsp Dijon mustard
Instructions
- Rub the two halves of the cut garlic clove around the inside surface of the fondue pot.
- Place the two grated cheeses in a medium sized bowl. Sprinkle the flour over the cheeses and gently toss to distribute.
- Turn the fondue pot onto a medium low heat. Pour the wine and lemon juice into the pot. Heat until bubbles just begin to form.
- Add a couple of handfuls of the cheese/flour mixture to the pot. Stir until the cheese completely and combined with the wine. Add more cheese as above, working in batches and stirring after each addition.
- When all the cheese is melted and well combined with the wine, creating a smooth sauce. Lower the heat slightly, then stir in the nutmeg and mustard. Taste and adjust seasonings if necessary.
- Serve immediately with your favorite dippers (see post for dipper suggestions). If the sauce starts to become too thick, stir a little more wine to the pot, adding as much as needed to achieve the desired consistency.