Favorite Food Farewell: Chef Eric Ripert Fondue

Grate different types of cheese (Gruyère and Fontina).

Rub the inside of a pan with garlic and remove it.

Heat white wine in the pan until hot.

Mix lemon juice with cornstarch in a separate bowl.

Add the grated cheese to the hot white wine slowly, stirring continuously.

Observe the cheese as it melts and becomes silky in texture.

Add nutmeg and cracked black pepper to the melted cheese mixture.

Prepare bread and vegetables for dipping into the fondue.

Equipment Needed

Dietary

Allergens