Gruyère, White Wine, and Thyme Fondue
- 1 tablespoon butter
- 4 cloves garlic, minced
- 3 teaspoons fresh thyme leaves
- 2 teaspoons Maille Old Style Dijon mustard
- 1/4 teaspoon fresh ground pepper
- 1/8 teaspoon grated nutmeg
- Generous pinch of sea salt
- 1 tablespoon flour
- 1 cup white wine
- 6 cups grated Gruyère cheese
Pairs nicely with: Maille Cornichons, sausage, mini boiled potatoes, bread, pears, apples, grapes, cauliflower, asparagus, and carrots
- In a large pot, set over medium-low heat, melt the butter. Add the garlic, and cook, stirring continuously, for 45-60 seconds, or just until the garlic starts to brown. Mix in the thyme, Maille Old Style Dijon mustard, pepper, nutmeg, sea salt and flour, then gradually whisk in the wine.
- Turn the heat to low, add the cheese and continue cooking, stirring constantly, until the cheese has melted and the mixture is smooth. Season with additional salt + pepper, as desired.
- The fondue can be served directly in the pot that it is made in (but it will need to be re-heated occasionally, or the cheese will harden and set), or, it can be transferred to a fondue pot and kept warm on low heat.
For the wine, opt for something crisp, dry and acidic, such as a sauvignon blanc. The acidity will help the cheese to bond and form a smoother fondue mixture.
For a thinner fondue, add more wine. For a thicker fondue, add more cheese.