Le Gruyère AOP fondue dip with sourdough bread

PT1H20M

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Ingredients

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Fondue

To serve

  • sourdough bread, ripped into cubes
1
Preheat an oven to 180°C/gas mark 4. Wrap the garlic and olive oil in tin foil and roast in the oven for 1 hour
2
After this time, the garlic should be soft and caramelised. Squeeze the soft cloves out into a pan, ensuring there is no papery skin
3
Add the chopped shallot and white wine to the pan and bring to the boil
  • 350g of white wine
  • 1 shallot , finely chopped
4
Slowly start whisking in the cheese, little by little, until fully emulsified into a nice smooth sauce. Taste and season with salt and some lemon juice
5
Dip the sourdough into the fondue dip and enjoy!
  • sourdough bread, ripped into cubes
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