Gruyère Fondue with Salsa Verde
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 to 6
- 1 tablespoon dijon mustard
- 2 tablespoons cornstarch
- 1/4 cup chopped fresh parsley
- 1/4 cup dry vermouth
- 1 1/2 cups dry white wine
- 1 garlic clove
- Carbohydrate 6 g(2%)
- Cholesterol 109 mg(36%)
- Fat 32 g(49%)
- Fiber 1 g(3%)
- Protein 30 g(60%)
- Saturated Fat 19 g(94%)
- Sodium 747 mg(31%)
- Calories 481
Preparation Purée first 5 ingredients in blender until smooth. Transfer salsa verde to small bowl. Season to taste with salt and pepper. Cover tightly and let stand at room temperature. (Can be prepared 2 hours ahead. Keep at room temperature.) Toss Gruyère with cornstarch in large bowl. Bring wine to simmer in heavy medium saucepan over medium heat. Add cheese to wine in 3 batches, whisking after each addition until cheese melts before adding more. Continue stirring until mixture is smooth and just begins to simmer (do not boil). Stir in half of salsa verde. Season with salt and pepper. Transfer fondue to fondue pot. Spoon remaining salsa verde atop fondue. Swirl knife through fondue and salsa verde, creating marbled design. Set pot over candle or canned heat burner. Serve with focaccia, vegetables and shrimp.
Preparation Purée first 5 ingredients in blender until smooth. Transfer salsa verde to small bowl. Season to taste with salt and pepper. Cover tightly and let stand at room temperature. (Can be prepared 2 hours ahead. Keep at room temperature.) Toss Gruyère with cornstarch in large bowl. Bring wine to simmer in heavy medium saucepan over medium heat. Add cheese to wine in 3 batches, whisking after each addition until cheese melts before adding more. Continue stirring until mixture is smooth and just begins to simmer (do not boil). Stir in half of salsa verde. Season with salt and pepper. Transfer fondue to fondue pot. Spoon remaining salsa verde atop fondue. Swirl knife through fondue and salsa verde, creating marbled design. Set pot over candle or canned heat burner. Serve with focaccia, vegetables and shrimp.
