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White Cheddar Fondue
 

Rene Lenger
The Country Club
 
¼ Spanish onion rough chopped
1 Cloves Garlic
1 Sprigs Thyme
½ cup White Wine
1 tbsp. Dijon mustard
¼ tsp. Worcestershire sauce
½ tsp. Tabasco
8 oz. White cheddar cheese
3.2 oz. Gruyere Cheese
1 qt. Cream

Roux to thicken (flour and butter) if necessary.

Sweat onion, garlic and thyme in butter until translucent.
Add the white wine and reduce by 2/3.
Add the cream and bring to simmer, add roux and reduce by 1/4.
Gradually whisk in all of the cheese, and whisk until melted.
Add the Dijon, Worcestershire, and Tabasco and season with salt and pepper.
Buzz with burr mixer strain and cool.

 
 
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