Gruyere Fondue With Salsa Verde
- Reviews 4
Ready In: 40 mins
Serves: 4-6
Ingredients
- 1⁄3 cup packed fresh basil leaf
- 1⁄4 cup chopped fresh parsley
- 1⁄4 cup dry vermouth
- 1 tablespoon Dijon mustard
- 1 garlic clove
- 1 1⁄2 lbs gruyere cheese, shredded (about 5 1/2 cups)
- 2 tablespoons cornstarch
- 1 1⁄2 cups dry white wine
- bite-size pieces focaccia bread or French bread
- fresh fennel
- steamed broccoli
- cauliflower floret
- cherry tomatoes
- peeled cooked shrimp
Directions
- Purée first 5 ingredients in blender until smooth.
- Transfer salsa verde to small bowl.
- Season to taste with salt and pepper.
- Cover tightly and let stand at room temperature.
- (Can be prepared 2 hours ahead. Keep at room temperature.) Toss Gruyère with cornstarch in large bowl.
- Bring wine to simmer in heavy medium saucepan over medium heat.
- Add cheese to wine in 3 batches, whisking after each addition until cheese melts before adding more.
- Continue stirring until mixture is smooth and just begins to simmer (do not boil).
- Stir in half of salsa verde.
- Season with salt and pepper.
- Transfer fondue to fondue pot.
- Spoon remaining salsa verde atop fondue.
- Swirl knife through fondue and salsa verde, creating marbled design.
- Set pot over candle or canned heat burner.
- Serve with focaccia, vegetables and shrimp.
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