Garlic Herb Fondue Recipe

Name: Garlic Herb Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 garlic cloves, chopped; 6 anchovy fillets, rinsed; 1 tablespoon fresh parsley; 1 tablespoon fresh rosemary; 1 tablespoon fresh oregano; 1 tablespoon fresh thyme; 1/2 teaspoon chili flakes; 1 lemon, zest of; 1/2 cup sweet butter; 1/2 cup olive oil; 1/2 cup heavy cream; fresh ground pepper

Servings: persons

8 garlic cloves, chopped
6 anchovy fillets, rinsed
1 tablespoon fresh parsley
1 tablespoon fresh rosemary
1 tablespoon fresh oregano
1 tablespoon fresh thyme
1/2 teaspoon chili flakes
1 lemon, zest of
1/2 cup sweet butter
1/2 cup olive oil
1/2 cup heavy cream
fresh ground pepper

1
Puree garlic, anchovies, herbs and zest in a food processor.
2
Heat butter and oil until the butter melts.
3
Stir in the garlic mixture and chili flakes and cook gently for 5 minutes.
4
Add pepper.
5
You can store in covered in refridgerator until ready to use 2-3 days.
6
Before serving reheat in fondue pot over low heat.
7
Stir in cream and heat. Do not allow to boil.

897

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 garlic cloves, chopped, 6 anchovy fillets, rinsed, 1 tablespoon fresh parsley, 1 tablespoon fresh rosemary, and more.

Yes, Garlic Herb Fondue falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garlic Herb Fondue

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