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Preparation time
20 minutes
Total time:
1 hour
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Ingredients
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15 mL (1 tablespoon) butter
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30 mL (2 tablespoons) old-fashioned Dijon mustard
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15 mL (1 tablespoon) cornstarch
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210 g (7 oz) Village de Warwick Brie Triple Crème cheese, rind removed, cheese cut into pieces
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600 g (20 oz) Le Cendré cheese, grated
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250 mL (1 cup) +15 mL (1 tablespoon) dry white wine
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1 garlic clove, finely chopped
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1 leek (white part only), washed and finely chopped
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Directions
- Melt the butter in a large saucepan on medium-high heat. Add the garlic and leek, and sauté for 2 minutes or until the leek is tender.
- Add 250 mL (1 cup) wine and lower the heat to medium-low. Simmer for 2 minutes.
- Add the cheese to the hot wine. Stir constantly with a wooden spoon until the cheese is melted and smooth in texture.
- The mixture should come to a gentle boil. Mix the cornstarch with the remaining wine.
- Stir into the cheese mixture, add the mustard, and combine thoroughly. Transfer the mixture into a fondue pot and place over a fondue burner. Serve with cubes of bread, pieces of spinach, slices of apple, and cold cuts.
- For a memorable taste sensation, dip pieces of bread into the fondue cheese and roll them in chopped walnuts. Everyone around your dinner table will clamour for more!
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