Ingredients – Serves 4
2 Cloves of Garlic
230g Emmental, grated
230g Gruyere, grated
30g parmesan, grated
300ml white wine
Squirt of lemon juice
Ideas For Dipping:
- Mini cornichons
- New potatoes, boiled
- Cubes of crusty bread
- Grapes or apple chunks
- Jalepeno peppers
- Pickled Onions
- Chunks of gammon
Method
1. Rub your fondue pot with a clove of garlic, once done crush both cloves to a fine paste.
2. Add the wine and lemon juice to the pot, and leave until boiling.
3. Lower the heat and add the cheese bit by bit until melted. Stir throughout until smooth.
4. Spread out all your dipping items on a platter for your guests to help themselves.
5. Use fondue prongs and get dipping!