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Honey Champagne Fondue

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16 oz. Swiss or Gruyere cheese, shredded
4 teaspoons Cornstarch
1 teaspoon Dry mustard
1 Tablespoon Butter
1/4 cup Shallot, minced
1 clove Garlic, minced
1-1/4 cups Brut (dry) champagne, or sparkling wine
1/3 cup Honey
2 Tablespoons Lemon juice
Pinch Nutmeg
1/2 teaspoon White pepper


Makes 2 servings

Toss cheese with cornstarch and dry mustard to coat; reserve. In a heavy pan or fondue pot, over medium heat, melt butter. Saute shallot and garlic until soft, 2 to 3 minutes. Add champagne and bring to a boil. Slowly add reserved cheese mixture, a little at a time, stirring constantly, until cheese melts. Stir in honey and lemon juice; stir until smooth and continue to simmer 2-3 minutes more. Season with nutmeg and pepper. Serve immediately; keep warm.

Serving Suggestion: Dipping suggestions: Crusty bread cubes (French, Rye, Pumpernickel), Granny Smith apple slices, carrots, and steamed broccoli.

Source: Recipe courtesy of the National Honey Board