Serves 4 servings
Originally aired September 7, 2007
- 1 garlic clove, crushed
- 1 1/2 cups chicken stock
- 1 teaspoon Dijon mustard (add more for spice)
- 3 tablespoons cornstarch
- 1/2 cup white wine
- 1 cup flavorful Swiss cheese (such as Gruyere or Emmenthaler), shredded
- Salt and freshly ground black pepper
Rub the inside of a fondue pot with the crushed clove of garlic and discard the clove.
Add the chicken stock to a saucepot,* whisk in the mustard and bring it to a boil over medium-high heat.
While the chicken stock is coming to a boil, combine the cornstarch and white wine in a small bowl, stirring to dissolve the cornstarch and prevent lumping.
Once the chicken stock has come to a boil, add the white wine and cornstarch mixture while whisking. Bring that mixture back to a boil and cook for one minute, whisking constantly.
Remove the pot from the heat and whisk in the shredded cheese, stirring to make sure all the cheese melts.
Season the fondue with salt and freshly ground black pepper and serve immediately with honey whole wheat pretzels and an assortment of vegetables.
*If your fondue pot is made of cast iron, you can heat the wine on the stove and then add the cheese, all in one pot. If your fondue pot cannot be placed on the stove, follow the above recipe.