Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Hy-Vee butter | ||
| 2 tbsp. finely chopped shallots | ||
| 1 c. dry white wine | ||
| ½ c. heavy cream | ||
| 1 tbsp. cornstarch | ||
| 1 lbs. Gruyère cheese, shredded | ||
| Salt, to taste | ||
| Bread cubes and raw vegetables, for serving |
Directions
- Melt butter in heavy saucepan over low heat. Add shallots and cook until soft.
- Add wine and bring to boiling to reduce by half. Add whipping cream; simmer 5 minutes.
- Combine cornstarch with cheese and add to saucepan, stirring constantly until melted. Do not boil. Season with salt to taste. Pour mixture into fondue pot. If necessary, thin fondue with additional white wine until desired consistency is reached. Serve with bread cubes or raw vegetables.
Nutrition facts
Servings
160 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 45mg
- Sodium: 100mg
- Total Carbohydrates: 1g
- Protein: 9g
Recipe Source:
Try-Foods International.