Fondue Savoyarde

Making Fondue Savoyarde Ahead

Leftovers set solid; melt gently with a splash of wine. It does not freeze.

How to Make Fondue Savoyarde

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1. Toss all the grated cheese with the cornflour until every strand is dusted.

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2. Rub the inside of a heavy fondue pot hard with the cut garlic, then leave the garlic in.

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3. Add the wine and lemon juice and bring to a bare simmer over medium-low heat.

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4. Add the cheese a handful at a time, stirring in a figure of eight, and wait for each addition to melt completely before adding the next.

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5. Once it is all in and smooth, stir in the kirsch, pepper and nutmeg.

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6. Do not let it boil at any point. It should be thick enough to coat bread heavily.

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7. Move to the burner at the table, keep it barely bubbling, and stir every time someone dips.

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Tips for Success

• Cornflour through the cheese, not into the wine.
• A handful at a time, waiting for each to melt.
• Figure of eight, and never let it boil.

Why the Method Is What It Is

Cheese and wine want to separate, and cornflour is the only thing holding them together — tossed through the grated cheese it coats every strand and keeps the fat emulsified as it melts. Add the cheese in handfuls over a low heat, waiting for each to melt before the next, and stir in a figure of eight rather than circles, which keeps the mixture moving without whipping air into it. Never let it boil.

Good Alongside

Cornichons · Cured ham · The rest of the white

Sides from the same cuisine on this site: Aligot, Boulangere Potatoes, Bretzel Alsacien.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

The Numbers per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.

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