Skip to main content
Shows
Movies
Channels
On-Air
My Library
Extras
CTV Recipes
All Recipes
All Filters
Clear all
See results
Meals
Lunch
Brunch
Dinner
Snack
Appetizer
Breakfast
Dessert
Side Dish
Drink
Chefs
Mary Berg
Jamie Oliver
Anna Olson
Vanessa Gianfrancesco
Clodagh McKenna
Christine Cushing
Michael Bonacini
Spencer Watts
Dietary Concerns
Vegetarian
Vegan
Healthy
Gluten Free
More Options
Quick and easy
Soup
Casserole
Pasta
Make-ahead
Burger
Under 30 minutes
Sandwich
Stew
Kid Friendly
Salad
Shows
Marilyn
The Social
Your Morning
Double Your Dish
Bonacini's Italy
Mary's Kitchen Crush
MasterChef Canada
Mary Makes It Easy
Watts On the Grill
One Big Recipe
Clear all
Search Recipes
CTV Recipes
Search
Clear all
Filters +
Clear all
Filter By:
APPLY
CANCEL
Recipes
Mary's shareable Italian fondue
By
Mary Giuliani
Print
Share this article
Share
Share this article
Prev Recipe
Next Recipe
Let us know what you think
Please fill out this brief survey to help us understand how we can improve your experience
Start Survey
SERVES
8
TO
10
Ingredients
1 whole garlic clove
1 cup dry white wine
1 cup half and half
2 teaspoons dry mustard powder
1/2 cups grated gruyère cheese
2 cups black truffle cheese, shredded
Freshly ground black pepper (to taste)
Pinch of salt
1/4 teaspoon ground nutmeg
Directions
Rub a medium saucepan with the clove of garlic.
Add the wine, half and half, flour and mustard powder. Warm the liquid and begin adding the cheeses while whisking until it has all melted.
Remove from heat and add the black pepper, salt and nutmeg.
Place back on stove and cook while stirring to get a smooth consistency. Add more wine if it is too thick or more cheese to make it thicker.
Transfer mixture to a fondue pot fitted with either a votive candle or sterno.
Serve with grissini or grilled bread, olives, roasted peppers, guanciale (cured Italian pork cheek) and sliced pears.
To keep the fondue at its ideal consistency, stir it intermittently throughout the night and encourage guests to do the same.
Share this article
Share
Share this article
You might like
View All Recipes
Tags
lunch
brunch
dinner
Dessert
Triple-layer parsnip and cranberry cake
By Dorie Greenspan
Dessert
Honey and cheese fritters
By Michael Bonacini
Dessert
Murano bead cookies
By Annegret Henninger
Drew's retro pop night Backstreet Boys 'Black and Blue' cocktail
By Drew Scott
Brioche with gelato
By Michael Bonacini
Dessert
Sparkling rose sabayon with caviar and whipped cream
By Spencer Watts