Categories: Fondue
Ingredients
- 1 tbsp. cornstarch
- 1 tsp ground mustard
- 1/4 tsp white pepper
- 1 1/4 cups champagne
- 1 tsp lemon juice
- 2 tbsp. finely chopped shallot
- 1 garlic clove, minced
- 1 1/2 lbs. Swiss cheese, shredded
- 2 tbsp. honey
- Pinch ground nutmeg
- Optional dippers: Toasted French bread, asparagus, tart apple slices, endive spears
Directions
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In a large saucepan, combine cornstarch, ground mustard, and white pepper. Whisk in champagne and lemon juice until smooth. Add shallot and garlic; bring to a boil. Reduce heat to medium-low; cook and stir until mixture is thickened, about 1 minute. Gradually stir in cheese, a few tablespoons at a time, until melted. Stir in honey. Sprinkle with nutmeg.
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Keep warm in a fondue pot or a small slow cooker. Serve with toasted bread, asparagus, apple slices, and endive.