Get the party started like it's 1975!!! This cheesy, savory, decadent dipping pot of swiss cheeses gives a twist to a cheeseboard that will definitely become a regular meal for your family! Cue's precision temperature control will hold the fondue at the right temperature without scorching.
Make sure you prepare your garnishes right before mixing the fondue, like removing the stems of the grapes, cutting the baguette into bite sizes or blanching the vegetables. Arrange the garnishes in a serving plater and set aside.
Peel and cut the tip of the garlic. Rub evenly over the bottom and sides of the cookware.
Preheat the Sauce Pot to 300°F/ 150°C (medium), then add the butter and allow it to melt completely.
Stir in the flour and cook for about 30 seconds or until it is fully mixed in with the melted butter.
Add the wine and cook for about 45 seconds or until it has fully mixed into the mixture of butter and flour.
Add the cheese, then lower the temperature to 212°F/ 100°C (low), and cook the fondue for 4 minutes or until the cheese is fully melted and has formed a silky smooth sauce.
Whisk in all the ingredients.
Lower the temperature to 180°F/ 82°C (very low) to keep the fondue at the right temperature for you! Scrape the sides and stir occasionally as you begin to enjoy your fondue with all the dippings you prepared!
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