The Best Simplest Foolproof Fondue Food

BEST FORMULA THREE-CHEESE FONDUE

Steps:

• Bring the wine to a boil in a small saucepan.
• Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
• Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.

PERFECT FONDUE

Steps:

• Rub the inside of a saucepan with a garlic clove; leave the garlic in the pan. Add 1 cup dry white wine and 1 tablespoon plus 2 teaspoons lemon juice; bring to a simmer over medium heat. Toss 1 pound shredded gruyere or other melting cheese (see below) with 2 tablespoons flour or cornstarch; gradually add the cheese to the pan, stirring until melted before adding more. Discard the garlic and season the fondue with nutmeg and cayenne pepper. Transfer to a fondue pot or a slow cooker set to low. Serve with bread or other dippers.
• Big Dippers :
• Roasted Brussels sprouts
• Mini meatballs
• Grilled polenta
• Prosciutto or other cured meat
• French fries
• Choice Cheese:
• These are ideal for fondue. Use one or a combo.
• Brie (remove the rind)
• Manchego
• Cheddar
• Fontina
• Swiss or Emmentaler
• Gouda (young or aged)

THE BEST, SIMPLEST, FOOLPROOF FONDUE

Steps:

• Heat wine to just below boiling stirring occasionally to evaporate alcohol set in fridge to cool, I don't have anything against the alcohol but it can cause your bag to inflate later in the process.
• cube cheese into approx 1" cubes.
• get a 1 quart sealing bag (vacuum sealer preferred but ziplock will work if you are careful).
• if your cheese was sliced break the cubes into pieces 3 slices thick or less, this just makes the heating part easier and faster.
• toss in the garlic and shake the bag to distribute.
• carefully pour wine into the bag.
• seal the bag, if you are using a ziplock bag, submerge the bag in a pot of water to get as much of the air out as you can, of if you have a vacuum sealer just enough vacuum to remove most of the air.
• at this point you can put the sealed bag in the fridge for later use.
• just before you are ready to serve heat the bag, either bring a pot of water up to a slow boil submerge the fondue in the water, for a short time, remove it and softly knead the bag to blend the ingredients repeat several times until the bag is too hot to handle and serve. Alternately if you are very careful, the way I do it is to heat in microwave for 30 seconds and gently knead, do this twice then move the heating cycle down to 15 seconds kneading in between each heating cycle until it's too hot to handle.
• to serve pour into a fondue pot or other warming pot like a small slow cooker pot and serve with normal fondue dipping accouterments.