Steakhouse Fondue Recipe

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At a glance
2 tsp. butter
½ cup finely chopped shallots
1 ½ cups dry white wine
1 tbsp. finelly chopped fresh tarragon
1 tsp. tarragon vinegar or lemon juice
8 tsp. shredded Emmental Cheese
8 tsp shredded Fol Epi
1 tbsp. cornstarch


In a large nonstick saucepan, melt butter. Add shallots and cook, stirring occasionally, until tender but not browned – about 5 minutes.

Add wine, tarragon and vinegar, reduce heat to low and simmer 3 minutes.

In a large bowl, combine cheeses and cornstarch, toss until well coated.

Add cheese to the saucepan a handful at a time, stirring after each addition until melted.

Cook over medium-low heat, constantly, until smooth and thickened – about 10 minutes.