I have to have this guilty pleasure occasionally, so tasty, so fatty... This makes enough fondue for two. I have a fondue pot with a burner but you can make it on a stove as well - if so, it's important to keep the cheese from congealing while eating by keeping the mixture hot.
1 clove garlic
1,5-2 dl white wine
1-2 tsp lemon juice
300 g emmental or gruyere (grated)
1-2 tsp corn or potato flour
- Halve the garlic and rub it around the pan.
- Heat up the wine and lemon juice but do not boil them.
- Add the cheese little by little simmering on a low heat and stirring constantly.
- Mix the starch with a small amount of water and add it to the mixture. Keep stirring until the mixture is nice and smooth.
- Serve immediately for example with some french bread keeping the fondue hot under a small flame (if you don't have a burner, candle is fine or just eat by the stove).
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