This foolproof fondue recipe from Alton Brown's Good Eats: Reloaded uses science to solve a common pitfall of fondue recipes: curdled cheese.

Course: Appetizer

Keyword: Appetizers, Cheese, Fondue: Finally Reloaded, French, Swiss, Vegetarian

Fondue: Finally Reloaded

ACTIVE TIME: 30

TOTAL TIME: 30

Yield: 8 appetizer servings

Way back in the year 2000 on a show called Good Eats, I made fondue that, frankly, never stood a chance. From the cheese to the hardware and even the booze, none of it quite worked.

After some tinkering, I've finally found a fondue I can and truly love.

If you don’t have a small Dutch oven, you can also make this in a double boiler composed of a glass or stainless-steel mixing bowl set over a pot of simmering water. If you go that route, you’ll need to serve the fondue with hot water underneath, or it will set up fairly quickly.

Oh, and don’t throw out your leftovers. Simply return solidified fondue to the pot, break it up with a spatula, add 1/4 to 1/3 cup of wine, and melt over low heat, stirring constantly and switching to a whisk when you can. It won’t be 100% as good as freshly made, but it’ll be close.

This recipe first appeared on Season 1 of Good Eats: Reloaded.

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1 clove garlic, peeled and halved
1 cup acidic white wine, such as sauvignon blanc
2 tablespoons fruit-based brandy, such as applejack
1 tablespoon freshly squeezed lemon juice
2 1/2 cups grated Emmenthaler cheese
2 cups grated Gruyere cheese
1 cup grated Gouda cheese
1 tablespoon cornstarch
1/4 teaspoon freshly ground white pepper
1/2 teaspoon prepared horseradish
Bread, for serving

Specialized Hardware

2-quart cast-iron Dutch oven with lid

Digital instant-read thermometer

ACTIVE TIME: 30

TOTAL TIME: 30

Yield: 8 appetizer servings

Procedure

Rub the inside of a small, 2-quart Dutch oven with the cut garlic, then add the wine, brandy, and lemon juice. Place over medium heat until the liquid reaches 135°F, or it just begins to steam.
While the liquid is heating, thoroughly toss the cheeses together in a large bowl with the cornstarch and white pepper.
When the liquid hits 135°F,start stirring in the cheese, one handful at a time, using a spatula. Wait until the last addition is almost melted before adding the next.
When all the cheese is in the pot, increase the heat slightly and switch from the spatula to a whisk. Whisk constantly until the mixture lightens in color and is smooth. Add the horseradish and continue whisking until the fondue pours off the whisk in a ribbon and coils on the surface of the cheese like a rope before dissolving, about 5 minutes.
When the cheese is melted, remove from the heat, place the lid on the pot, and take to the table. Serve alongside bread chunks for dipping. I like to mix up torn and toasted pieces of sourdough, pumpernickel, and challah. Some folks will tell you to serve vegetables...whatever.