Ingredients Jump to Instructions ↓

  1. 1/3 cup (packed) fresh basil leaves

  2. 1/4 cup chopped fresh parsley

  3. 1/4 cup dry vermouth

  4. 1 tablespoon Dijon mustard

  5. 1 garlic clove

  6. 1 1/2 pounds Gruyere cheese, shredded (about 5 1/2 cups)

  7. 2 tablespoons cornstarch

  8. 1 1/2 cups dry white wine

  9. Bite-size pieces of focaccia or French bread, fresh fennel, steamed broccoli and cauliflower florets, cherry tomatoes and peeled cooked shrimp

Instructions Jump to Ingredients ↑

  1. Purée first 5 ingredients in blender until smooth. Transfer salsa verde to small bowl. Season to taste with salt and pepper. Cover tightly and let stand at room temperature. (Can be prepared 2 hours ahead. Keep at room temperature.)

  2. Toss Gruyère with cornstarch in large bowl. Bring wine to simmer in heavy medium saucepan over medium heat. Add cheese to wine in 3 batches, whisking after each addition until cheese melts before adding more. Continue stirring until mixture is smooth and just begins to simmer (do not boil). Stir in half of salsa verde. Season with salt and pepper.

  3. Transfer fondue to fondue pot. Spoon remaining salsa verde atop fondue. Swirl knife through fondue and salsa verde, creating marbled design. Set pot over candle or canned heat burner. Serve with focaccia, vegetables and shrimp.


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