Traditional Swiss Fondue With Truffle Oil
Chef Lewis Butler
POSTED: 9:35 am PDT October 16,
2005
Ingredients
In a double boiler or a fondue pot, heat the wine and garlic. Once the wine gets hot, add enough cornstarch to thicken to a thick sauce consistency. Add the cheese, one-third at a time, and stir. Season with salt and pepper, add the Kirsch and serve. Chef's Note
This is a great recipe. I received the basic fondue recipe from one of the Swiss Chefs I worked under. I often roast off some chicken breast or saute a little beef tenderloin tips and dip these into the cheese to give it a more substantial dinner feel.
- 2 Cups Chardonnay White Wine 2 Ounces White Truffle Oil 2 Tablespoons Cornstarch 1 Clove Chopped Garlic 6 Cups Swiss Gruyere Cheese, Grated 2 Loaves French Baguettes Bread, Sliced 2 ounces Kirsch Salt and Pepper
In a double boiler or a fondue pot, heat the wine and garlic. Once the wine gets hot, add enough cornstarch to thicken to a thick sauce consistency. Add the cheese, one-third at a time, and stir. Season with salt and pepper, add the Kirsch and serve. Chef's Note
This is a great recipe. I received the basic fondue recipe from one of the Swiss Chefs I worked under. I often roast off some chicken breast or saute a little beef tenderloin tips and dip these into the cheese to give it a more substantial dinner feel.
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