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Prep 10 mins
Cook 20 mins
- Combine both cheeses, flour, nutmeg, and white pepper in large bowl; toss to coat.
- Bring 1 cup wine and garlic to simmer in a heavy large saucepan over low heat.
- Add cheese mixture by handfuls, whisking until melted and smooth after each addition.
- Mix in more wine by tablespoonfuls to reach desired consistency.
- Transfer to fondue pot.
- Set fondue over candle or canned heat.
- Serve fondue with bread.
I assumed it was supposed to be 1/2lb of gruyere, we didn't have any so we used mozerella. It was good but I had to add about 1/2 cup more liquid, we used chicken stock. Okay I read this review and I thought who is the goofball who changed the recipe so much and then gave it 4 stars. I realized I was that goofball. So I made it just as written and we loved it. I didn't need to change a thing. It was perfect, sorry for the first review, let's just say I was young and stupid.
I will be making this fondue for the third time tomorrow night, and I can honestly say this is the best fondue I have ever had! (And that is including dessert fondues!) Absolutely delicious with bread and my personal favorite, steamed brocolli. If you want a DIVINE combination, serve it with cubes of Romano's Macaroni Grill Rosemary Bread, Romano's Macaroni Grill Bread. MMM! The only change I needed to make, as others have mentioned, was to use about 2 cups of the white wine instead of the 1 1/4 cups in order to get the right consistency. But my mouth is watering just thinking about it...
This was a huge hit! I only had fairly sweet wine in the house, so used some dry sherry and chicken broth in addition to the wine to balance the sweetness. We dipped blanched green beans, broccoli and cauliflower in addition to the bread. Yum!