FONDUE FOR TWO

Fondue for Two image

Provided by Justin Chapple

Time 20m

Yield 2 servings

Number Of Ingredients 11

1 large garlic clove, peeled and cut in half
1/2 cup dry white wine
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 cup shredded gruyere cheese
1/2 cup shredded emmentaler cheese or other Swiss cheese
1/2 cup shredded smoked gouda cheese
1 1/2 tablespoons cornstarch
Kosher salt
Smoked or hot paprika, for garnish
Cubed bread, sliced apples, cubed salami and raw vegetables (carrots, cucumber, cauliflower florets, broccolini spears), for dipping

Steps:

Rub the inside of a small enameled cast-iron saucepan or stovetop fondue pot with the cut sides of the garlic clove; discard the garlic. Add the wine, lemon juice and mustard to the saucepan and bring just to simmer over medium heat.
In a medium bowl, mix the gruyere, emmentaler and gouda with the cornstarch. Gradually stir the cheese mixture into the saucepan in handfuls, stirring until the fondue is creamy and smooth, about 5 minutes; do not overcook. Season the fondue with salt, then sprinkle generously with paprika; serve right away with bread, sliced apples, salami and raw vegetables for dipping.