Chef Eric Ripert’s Fondue

Serves 4

½ garlic clove, peeled
1 ½ cups dry white wine
8 oz Gruyere
8 oz Emmental
8 oz Fontina
¼ cup freshly squeezed lemon juice
2 tablespoons corn starch
Pinch nutmeg
Fine sea salt and freshly ground pepper to taste

1. Rub the inside of your fondue pot with garlic clove.

2. Bring white wine to simmer inside fondue pot, cook for 2 minutes.

3. Begin to add cheese, a little at a time and stir to melt, repeat.

4. Whisk together lemon juice and cornstarch, stir into cheese mixture, and cook at a slow bubble for 2 to 3 minutes. Season to taste with fine sea salt, freshly ground white pepper and nutmeg.