Mary's shareable Italian fondue

By Mary Giuliani
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  • 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


  1. Rub a medium saucepan with the clove of garlic.
  2. 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.
  3. Remove from heat and add the black pepper, salt and nutmeg.
  4. 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.
  5. Transfer mixture to a fondue pot fitted with either a votive candle or sterno.
  6. Serve with grissini or grilled bread, olives, roasted peppers, guanciale (cured Italian pork cheek) and sliced pears.
  7. To keep the fondue at its ideal consistency, stir it intermittently throughout the night and encourage guests to do the same.

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