This delicious cheese fondue from Alton Brown is a quick and creamy dish perfect for sharing. It’s easy to make with everyday cheeses like Gouda and Gruyère, and you can swap in what you have on hand. A splash of brandy and a touch of horseradish give it a rich, irresistible twist.
Recipe Ingredients:
- 1 clove garlic, peeled and halved
- 1 cup acidic white wine, such as sauvignon blanc
- 2 tablespoons fruit-based brandy, such as applejack
- 1 tablespoon freshly squeezed lemon juice
- 2 1/2 cups grated Emmenthaler cheese
- 2 cups grated Gruyere cheese
- 1 cup grated Gouda cheese
- 1 tablespoon cornstarch
- 1/4 teaspoon freshly ground white pepper
- 1/2 teaspoon prepared horseradish
- Bread, for serving
How To Make Fondue Recipe?
- Rub the pot with garlic: Cut the garlic clove in half and rub it all over the inside of a small Dutch oven or heavy saucepan (about 2-litre / 2-quart size). This adds subtle aroma.
- Warm the liquids: Add the wine, brandy, and lemon juice to the pot. Place over medium heat and warm until it reaches 57°C / 135°F, or just starts to steam—don’t let it boil.
- Toss the cheese with starch: In a large bowl, combine the grated Emmenthaler, Gruyère, and Gouda. Sprinkle with cornstarch and white pepper, then toss until evenly coated.
- Stir in the cheese gradually: Once the liquid is hot, reduce heat slightly. Add the cheese mixture a handful at a time, stirring gently with a spatula. Wait until mostly melted before adding more.
- Whisk until smooth and glossy: When all the cheese is in, raise the heat just a bit and switch to a whisk. Stir constantly until the fondue becomes smooth, lightens in colour, and flows easily.
- Add horseradish and finish: Whisk in the horseradish and continue stirring for another 5 minutes. The fondue is ready when it ribbons off the whisk and coils on the surface before sinking.
- Serve hot with bread: Remove from heat, cover, and bring to the table. Serve warm with toasted bread cubes or torn pieces of sourdough, challah, or pumpernickel.
Recipe Tips
- Use cheese at room temperature : Cold cheese melts unevenly and can make the fondue lumpy. Take it out of the fridge at least 30 minutes before starting.
- Grate the cheese finely : Fine shreds melt faster and smoother. Avoid chunks or thick slices—they’ll clump and take longer to blend.
- Don’t let the wine boil : Boiling can cause the cheese to separate. Heat it gently until just steaming (about 135°F / 57°C).
- Add cheese slowly : Always stir in a handful at a time. Let each batch melt almost fully before adding the next for a smooth, creamy texture.
- Whisk until it ribbons : The fondue is ready when it falls off the whisk in a ribbon and coils on the surface before sinking. That’s your sign it’s perfectly melted and ready to serve.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover cheese fondue cool completely to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Reheat: Place the fondue in a microwave-safe bowl. Heat on medium power in 30-second bursts, stirring in between, until smooth and fully warmed through.
Nutrition Facts
- Calories: 253.5 kcal
- Total Fat: 13.47 g
- Saturated Fat: 8.72 g
- Cholesterol: 45 mg
- Sodium: 132 mg
- Potassium: 105 mg
- Total Carbohydrate: 3.77 g
- Dietary Fiber: 0 g
- Sugars: Data not specified
- Protein: 14.23 g
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Alton Brown Fondue Recipe
Description
This delicious cheese fondue from Alton Brown is a quick and creamy dish perfect for sharing. It’s easy to make with everyday cheeses like Gouda and Gruyère, and you can swap in what you have on hand. A splash of brandy and a touch of horseradish give it a rich, irresistible twist.
Ingredients
Instructions
- Rub the pot with garlic: Cut the garlic clove in half and rub it all over the inside of a small Dutch oven or heavy saucepan (about 2-litre / 2-quart size). This adds subtle aroma.
- Warm the liquids: Add the wine, brandy, and lemon juice to the pot. Place over medium heat and warm until it reaches 57°C / 135°F, or just starts to steam—don’t let it boil.
- Toss the cheese with starch: In a large bowl, combine the grated Emmenthaler, Gruyère, and Gouda. Sprinkle with cornstarch and white pepper, then toss until evenly coated.
- Stir in the cheese gradually: Once the liquid is hot, reduce heat slightly. Add the cheese mixture a handful at a time, stirring gently with a spatula. Wait until mostly melted before adding more.
- Whisk until smooth and glossy: When all the cheese is in, raise the heat just a bit and switch to a whisk. Stir constantly until the fondue becomes smooth, lightens in colour, and flows easily.
- Add horseradish and finish: Whisk in the horseradish and continue stirring for another 5 minutes. The fondue is ready when it ribbons off the whisk and coils on the surface before sinking.
- Serve hot with bread: Remove from heat, cover, and bring to the table. Serve warm with toasted bread cubes or torn pieces of sourdough, challah, or pumpernickel.
Notes
- Use cheese at room temperature : Cold cheese melts unevenly and can make the fondue lumpy. Take it out of the fridge at least 30 minutes before starting.
- Grate the cheese finely : Fine shreds melt faster and smoother. Avoid chunks or thick slices—they’ll clump and take longer to blend.
- Don’t let the wine boil : Boiling can cause the cheese to separate. Heat it gently until just steaming (about 135°F / 57°C).
- Add cheese slowly : Always stir in a handful at a time. Let each batch melt almost fully before adding the next for a smooth, creamy texture.
- Whisk until it ribbons : The fondue is ready when it falls off the whisk in a ribbon and coils on the surface before sinking. That’s your sign it’s perfectly melted and ready to serve.
Alton Brown Fondue Recipe
