Fondue: Finally Reloaded

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.

• Time: 30 min
• Servings: 8

Source: Alton Brown

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