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Savoyarde fondue recipe

Savoyarde fondue recipe

4 ratings

Nothing says blowout like a cheese fondue and the depth of flavour in this one is provided by the Emmental and Gruyere cheese. Consistency is key - keep stirring until it thickens - with a crusty baguette on standby so the dipping can commence. See method

  • Serves 6
  • 10 mins to prepare and 20 mins to cook
  • 468 calories / serving

Ingredients

  • 1 small baguette, cut into 1 inch cubes
  • 500ml dry white wine
  • 1 clove garlic, crushed
  • 1tbsp cornflour
  • 270g Emmental, grated
  • 270g Gruyere, grated
  • a couple of pinches nutmeg
  • pinch black pepper

Each serving contains

  • Energy

    1950kj
    468kcal     23%

  • Fat

    27g 39%

  • Saturates

    17g 85%

  • Sugars

    2g 2%

  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 16.2g Protein 25.9g Fibre 1g

Method

Nothing says blowout like a cheese fondue and the depth of flavour in this one is provided by the Emmental and Gruyere cheese. Consistency is key - keep stirring until it thickens - with a crusty baguette on standby so the dipping can commence.

  1. Rub the inside of a large, heavy based saucepan with the crushed garlic clove, then discard. Combine the wine and cornflour in the saucepan and whisk to combine. Bring to a boil over a moderate heat, then reduce to a simmer and stir in the grated cheeses.
  2. Stir continuously until the cheese is smooth and melted, then season with the nutmeg and black pepper. Continue to cook over a low heat for 12-15 minutes until the fondue has thickened to the right consistency.
  3. Transfer to a fondue pot and set over a portable flame to keep warm. Garnish with another small pinch of nutmeg and serve with the pieces of cubed baguette.
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