Gruyere Fondue with Salsa Verde
Elevate your next gathering with this indulgent Gruyere Fondue with Salsa Verde, a luxurious twist on the classic cheese fondue. Featuring the nutty richness of melted Gruyere cheese combined with a splash of dry white wine and a hint of garlic, this creamy fondue pairs perfectly with the zesty, herbaceous salsa verde made from fresh parsley, basil, mint, and briny capers. The tangy touch of red wine vinegar in the salsa verde cuts through the richness of the cheese, creating a perfect flavor harmony. Serve this comforting dish with cubes of crusty baguette or ciabatta and an array of crisp vegetables for dipping, making it an interactive and satisfying appetizer or centerpiece for any occasion. Ready in just 35 minutes and perfect for sharing, this recipe is a show-stopper for parties, holiday gatherings, or cozy nights in.
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Recipe Information
Ingredients
- 400 grams Gruyere cheese
- 250 ml Dry white wine
- 1 clove Garlic
- 1 tablespoon Cornstarch
- 1 tablespoon Fresh lemon juice
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Fresh parsley
- 0.5 cup Fresh basil
- 0.25 cup Fresh mint
- 2 tablespoons Capers
- 2 pieces Anchovy fillets
- 1 clove Garlic for salsa verde
- 2 tablespoons Red wine vinegar
- 0.5 cup Olive oil
- 400 grams Bread cubes (baguette or ciabatta)
- 300 grams Raw vegetables (optional, e.g., carrots, broccoli, cauliflower)
Instructions
Grate the Gruyere cheese and set it aside.
In a small bowl, mix the cornstarch with the white wine until it dissolves completely. Set aside.
Cut the garlic clove in half and rub the inside of a medium-sized fondue pot or heavy-bottomed saucepan with the cut sides of the garlic. Discard the garlic after doing this.
Pour the white wine into the pot and heat it gently over medium heat until just below simmering (do not boil).
Gradually add the grated Gruyere cheese to the pot, stirring continuously with a wooden spoon in a figure-eight motion to ensure smooth melting.
Once the cheese is fully melted, stir in the cornstarch-wine mixture and continue cooking for a few minutes until the fondue thickens to your desired consistency.
Add the lemon juice, salt, and black pepper, stirring to combine. Lower the heat to maintain a gentle warmth while serving.
To prepare the salsa verde, finely chop the parsley, basil, mint, capers, anchovy fillets, and garlic or blend them together in a food processor until roughly combined.
Transfer the herbs to a mixing bowl and stir in the red wine vinegar and olive oil. Season the salsa verde with additional salt and pepper to taste.
Serve the Gruyere fondue warm alongside the salsa verde, offering bread cubes and vegetables for dipping.
Nutrition Facts
Calories |
4218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.4 g | 333% | |
| Saturated Fat | 97.0 g | 485% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 7180 mg | 312% | |
| Total Carbohydrate | 244.5 g | 89% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 27.3 g | ||
| Protein | 184.1 g | 368% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 4616 mg | 355% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2337 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
