Gruyère fondue
- Alexina Anatole
Save recipe
Serves 4
Easy
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Serve a cosy spread of molten gruyère, emmental and cheddar, with boiled baby new potatoes and French ham for dunking, alongside a crisp green salad
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Apéro dînatoire
A star rating of 0 out of 5.0 ratings
Crispy coconut prawn tacos with avocado crema
A star rating of 0 out of 5.0 ratings
Whipped ricotta with dukkah and fried herbs
A star rating of 0 out of 5.0 ratings
This gruyère fondue is the nineteenth in olive talent resident Alexina Anatole's video series, One Good Thing, for which she shares hacks that will elevate your entertaining. Follow @olivemagazine to see what secrets she's sharing next, then try her simplest chocolate mousse, bitter leaf salad with salted kumquats and whipped cod's roe with cured lemons.
Alexina says, "Now that it's turning cold, there's only one way I want to host. Last year, I spent some time in the Jura region learning about Comté, and one evening, a huge bubbling pot of fondue was put down on the table before us. So delicious, so fun – I knew I had to recreate it. This one is pretty traditional, built on gruyère and emmental until you get to my British addition of a little cheddar for extra umami. Of course, there's a base of white wine and garlic and touch of sherry, but another small twist is a touch of Caribbean allspice as well as nutmeg.
"Increasingly, I'm turning to dinner party concepts that are more convivial and also easier on the host. Fondue fits the bill perfectly. It's theatrical and gets everyone involved. What you serve it with is up to you, but the non-negotiable is something fresh, like a celery salad. Now that autumn is upon us, fondue is easily one of the most effortless ways to host."
Gruyère fondue recipe
Note: If opting to transfer the sauce to a fondue pot for serving, it's best to preheat this over the flame for 5-10 mins first.
Ingredients
For the fondue
-
1 tbsp cornflour
-
400g gruyère
grated
-
400g grated emmental
-
200g mature cheddar
grated
-
400ml dry white wine
such as sauvignon blanc
-
1 garlic clove
peeled and bashed
-
3 tbsp manzanilla sherry
-
¼ tsp ground nutmeg
-
¼ tsp ground allspice
To serve
-
charcuterie
such as French bayonne ham
-
mini gherkins
-
boiled baby potatoes
-
sourdough croutons
-
crunchy green salad
Ad
Method
-
step 1
Toss the cornflour and cheeses together in a bowl, and put this next to the hob. Tip the wine and bashed garlic clove into a heavy-based saucepan (or, make the fondue directly in a fondue pot, if you prefer) and bring to a simmer over a medium-high heat.
-
step 2
Turn the heat down to medium and add the cheese mixture, a handful at a time, stirring until fully incorporated and melted. Stir in the sherry and spices. If the fondue isn't perfectly smooth, don’t panic – you can blitz until smooth using a hand blender. Season to taste, then cover and keep warm over a low heat until ready to serve.
-
step 3
To serve, transfer to a preheated fondue pot (if you haven't made the fondue in the pot), and serve along with your preferred accompaniments.
Authors
Alexina Anatoletalent resident
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue