I TRIED JULIA CHILD'S FONDUE RECIPE // Mastering The Art Of French Cooking

Chop the bread into pieces.

Finely chop the shallot and mince the garlic.

Melt 1/4 ounce of unsalted butter in a small pan over medium heat.

Add the chopped shallots and minced garlic to the pan and cook until slightly softened.

Increase the heat to high and add in 1/2 cup of vermouth, letting it reduce by half.

Set the shallot and garlic mixture aside once reduced.

In a separate pan, combine 1/4 cup of flour and 1/4 ounce of butter and cook on medium heat for a couple of minutes, mixing to avoid browning.

Gradually add in 1 cup of heated milk while whisking continuously until it thickens.

Combine the garlic and wine mixture with the milk mixture and season with salt, black pepper, cayenne pepper, and ground nutmeg.

Heat the mixture on low for about a minute, stirring often to prevent burning.

Remove from heat and quickly whisk in 1 egg yolk to avoid scrambling.

Add in 8 ounces of grated gruyere cheese in sections, whisking until melted and combined.

If the texture is too thick, return the mixture to low heat and stir to loosen it up.

Equipment Needed

Dietary

Allergens