Cheese Fondue
- 1 clove smashed garlic
- 2 cups Sauvignon Blanc
- 1 lb. Gruyere cheese, grated
- 2 tbsp. flour, mixed in with the cheese
- 1/2 cup mushrooms
- dipping items (bread, roasted potatoes, broccoli, red pepper, tomatoes, etc.)
- Sautee and coarsely chop mushrooms. Cut all dipping items beforehand.
- Plug in pot and set to 5. When hot add garlic, and let it cook for about 20-30 seconds before adding wine. It takes several minutes to come to a boil, but, when it does, add one handful of the cheese (about 1/4) and stir until combined. When it comes to a boil again, add more cheese. Do this handful by handful, making sure the cheese fully melts in after each addition. The whole process of adding cheese only takes 4-5 minutes. Add mushrooms, if using, at the end. Turn down until gets to a nice, thick consistency. If needed, ad a little flour. Leave at 1 while eating to keep it warm.
clove smashed garlic, sauvignon, gruyere cheese, flour, mushrooms, dipping items
Taken from www.epicurious.com/recipes/member/views/cheese-fondue-50035316 (may not work)