The flavor of this fondue from The Fondue Cookbook was amazing. Make sure you grate your cheese very well otherwise it won’t melt very evenly. We will be having this again since it is great for get togethers.
- 1 garlic clove
- 1 cup dry white wine
- 1 lb grated gouda cheese
- 2 tsp dry mustard-powder
- 1 tbsp brandy
- cayenne pepper
- 1 1/2 tbsp cornstartch
Cut the garlic clove, then rub it in the insides of the fondue pot. Carefully place the pot over the lit burner. Pour in the wine and heat gently.
Gradually add the cheese, stirring throughout until the cheese has melted. Mix the mustard powder to a paste with the brandy and 1 tbsp of water, then stir into the fondue. Add the cayenne pepper to taste.
Blend the cornstartch with 2 tbsp of water and stir into the fondue. Cook for 2 to 3 minutes, stirring throughout until thickened, then serve with the sides. I roasted veggies and grilled some beef.