Murray'S Fondue Recipe

Name: Murray'S Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb cave aged gruyere, shredded; 1/2 lb emmenthaler cheese, shredded; 1/2 lb red wax gouda cheese, shredded; 2 tablespoons cornstarch; 1 garlic clove; 1 cup white wine (cooking wine); 1 tablespoon lemon juice; 1 teaspoon nutmeg; salt, to taste; fresh ground pepper, to taste; hot sauce, to taste

Servings: persons

1 lb cave aged gruyere, shredded
1/2 lb emmenthaler cheese, shredded
1/2 lb red wax gouda cheese, shredded
2 tablespoons cornstarch
1 garlic clove
1 cup white wine (cooking wine)
1 tablespoon lemon juice
1 teaspoon nutmeg
salt, to taste
fresh ground pepper, to taste
hot sauce, to taste

1
Soak fondue pot in cold water for two hours before using.
2
Cut the garlic clove in half. Rub the inside of the fondue pot with garlic, then add the white wine and lemon juice. Bring to a simmer over low heat.
3
Mix shredded cheese with cornstarch.
4
Add the cheese mixture all at once. Using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5-10 minutes.
5
Add the nutmeg. Season with salt, pepper and hot sauce to taste.
6
Set over low flame to keep fondue melted during serving.

523

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 11 ingredients. The key ingredients include: 1 lb cave aged gruyere, shredded, 1/2 lb emmenthaler cheese, shredded, 1/2 lb red wax gouda cheese, shredded, 2 tablespoons cornstarch, and more.

Yes, Murray'S Fondue falls under the General 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.

Murray'S Fondue

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