Fondue pots are essential to the success of this Cheese Fondue. A proper pot will keep your fondue warm and the perfect consistency right at your tabletop.
- Cook Time
- Prep Time
- 2 tablespoons flour
- 1 tabelspoon mustard powder
- 1 teaspoon freshly ground black pepper
- 1 tablespoon butter
- 2 cups whole milk
- 2 tablespoons Worcestershire sauce
- 1 frozen cube Gefen Crushed Garli
- 2 tablespoons white wine
- 2 cups Les Petites Fermieres Shredded Chedder
- 2 cups Les Petites Fermieres Gouda, shredded
- 2 cups Natural & Kosher Shredded Mozzarella
- 1 loaf French bread, cut into chunks
- Fresh or streamed vegetables of your choice
1. Whisk together flour, mustard, and pepper.
2. In a medium saucepan over low heat, melt butter. Whisk in a flour mixture; continuing to whisk until mixture (roux) is smooth, about 4 minutes. Flour will start to "honey-comb" when done.
3. Combine milk, Worcestershire sauce, and garlic in a small bowl.
4. Gradually whisk wine into roux, then gradually whisk into milk mixture, allowing the roux to absorb the liquid before adding more. If you add the liquid too quickly, the flour will clump.
5. Let sauce come to a slow boil, about 5 minutes; reduce heat to low. Stirring often, cook for 8 minutes or until sauce is thickened and can coat a wooden spoon. Add cheeses and cook until melted, about 1 to 2 minutes.
6. Pour into a fondue pot over a low flame and serve with a platter of bread and vegetables.
Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010)