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| Home -> [Alcoholic, Appetizers, Cheese & Eggs, Dips & Spreads, Fondue, Sauces & Dressings, Wines] -> [Fondue #1 Recipe] |
Fondue #1
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| Artist: |
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Yield: |
4 |
| Categories: |
Alcoholic, Appetizers, Cheese & Eggs, Dips & Spreads, Fondue, Sauces & Dressings, Wines |
Rating: |
0 |
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Ingredients:
| 1
| lbs | Gouda cheese | | 2
| tbsp | Butter | | 1/4
| cup | Flour | | 1 1/2
| cup | Milk | | 2
| tsp | Garlic, finely chopped | | 1/8
| tsp | Nutmeg | | 1/4
| cup | Dry white wine | | 2
| tsp | Kirsch | | | Bread, cubed | | | Pepper to taste |
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Procedures:
| 1 | Grate the cheese. | | 2 | Melt the butter in a saucepan and add the flour, stirring with a wire whisk. | | 3 | Add the milk, stirring rapidly with whisk. | | 4 | When blended and smooth, add the garlic, pepper, nutmeg and wine. | | 5 | Add the kirsch, if desired. | | 6 | Serve hoit with bread cubes for dipping. | | 7 | If the sauce is to be used over vegetables, omit the kirsch |
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