Smooth texture, quick and easy to prepare. This cheese fondue won't disappoint.
- 2 cups chicken broth (or use just enought to achieve desired texture)
- 2 cups shredded sharp cheese
- 2 Tbsp corn starch
- 2 Tbsp dijon mustard
Hold out 1/4 cup chicken broth in a small bowl and add cornstarch. Stir till smooth.
Boil remaining chicken broth in a large heavy saucepan. Reduce heat to medium.
Add the cheese, stirring until the cheese is melted and smooth.
Add cornstarch/broth mix. Add mustard. Bring to just barely bubbling stirring constantly.
Remove from the heat, pour into fondue pot.
Serve with assorted dippers. Bell peppers, cubed crusty bread, pretzels, apples and broccoli.
I personally feel that there is a bit too much dijon mustard flavor in this recipe. I will reduce the amount by half and still enjoy the flavor without bthe mustard being overpowering.
I wanted the grandchildren to learn to enjoy a good cheese fondue, so I made it children friendly with a mix of mild cheeder cheeses, and used a tablespoon of dry ranch dressing to flavor the fondue.
Italian bread, brussel sprouts, asparagus, potatoes and brisket are the items we used to dip into the new cheese fondue. They loved it, and are more open to try another fondue style next.