I began by rubbing the inside of the pan with halved garlic cloves. Then I used a simple roux – flour and butter. Cooking (not browning for this recipe, save that for gumbo) the flour in the butter keeps the finished product from tasting like flour. Once you’ve cooked the roux for a few minutes add the milk and bring it to a boil. Now it’s time to add the cheese. I also added the garlic cloves back to the mix at this point. Add the cheese a little at a time. As you continue to whisk the sauce, it will be easier if you don’t just dump it all in. Once most of the cheese is in add fresh cracked pepper and some freshly grated nutmeg. Once you’re happy with the taste and consistency remove it from the heat and add sour cream or Greek yogurt.
Here are the approximate proportions I used:
3 Tablespoons of flour
2 Tablespoons of butter
1 Cup of milk
1.2 lbs of smoked blue cheese
1 teaspoon of black pepper
1/2 teaspoon of nutmeg
1 Tablespoon of Greek yogurt
Cubes of bread, lamb or beef are excellent dipped in this fondue but I think fresh mushrooms may be my favorite. I created a platter of things to dip, it included: cherry tomato halves, baby carrot halves, mushroom quarters, pitted Greek olives, and cubes of Asian pear.
Substitute cheeses to your heart’s content! And consider adding just a touch of Cognac or Kirsch.
Until next time… Release YOUR Bon Vivant and Savor Your Life!