Cheese Fondue ( Chips and Dips Recipe)
by Tarla Dalal
Added to 115 cookbooks
This recipe has been viewed 45759 times
Cheese Fondue is a concept that originated in the Swiss, French and Italian communities, but gained popularity all over the world, so much that some countries celebrate a National Cheese Fondue Day! In fact, the phrase ‘melting pot of cultures’ might have originated from the Cheese Fondue custom because it is a potful that brings everybody together. A special sauce of cheese, milk, wine and garlic, the Cheese Fondue is traditionally served in a pot, into which people dip pieces of bread and devour joyfully! However, it is also perfectly suitable to serve it in small bowls as a dip for any finger food.
- Heat the butter in a broad non-stick pan, add the garlic and sauté on a medium flame for 30 seconds.
- Add the plain flour, mix well and cook on a medium flame for 30 seconds, while stirring continuously.
- Add the milk, mix well and cook on a medium flame for 1 to 2 minutes or till the mixture thickens and no lumps remain, while stirring continuously.
- Reduce the flame, add the white wine and cheese, mix well and cook on a slow flame for 3 minutes, while stirring continuously or till the mixture thickens.
- Add the salt and pepper and mix well.
- Serve immediately with herb bread and brun pav pieces.
Nutrient values per tbsp
|Vitamin A||58.2 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0 mg|
|Vitamin C||0.1 mg|
|Folic Acid||0.8 mcg|
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