How To Make Cheese Fondue By Rachael

Simmer 1.5 cups of sauvignon blanc in a fondue pot over medium-low heat.

Add 2 cloves of pasted garlic to the wine.

Stir in 1.5 teaspoons of lemon juice and 1.5 tablespoons of brandy.

Add 2 teaspoons of dijon mustard to the mixture.

Melt 3 cups of cheese (fontina, gouda, gruyere) into the mixture, adding in small bunches.

Stir in 2 tablespoons of cornstarch to stabilize the cheese sauce.

Season with nutmeg and white pepper to taste.

In a cast iron skillet, cook cubed sirloin tip steak with salt and pepper, adding a splash of wine or stock.

Brown whole cremini mushrooms in the skillet, adding salt and thyme after cooking.

Cook pearl onions in butter with sugar and salt, then add chopped parsley before serving.

Boil baby potatoes until hot and serve with the fondue.

Start French sausages in water, then brown the casings.

Blanch broccolini, asparagus, and cauliflower in boiling water for 90 seconds, then plunge into ice-water bath.

Arrange blanched vegetables and torn bread pieces around the fondue.

Equipment Needed

Allergens