"Start by tossing grated Gruyère with some cornstarch-a classic move that stabilizes the sauce without having to make a roux. Next, grab a sturdy pot. No special equipment needed. In goes a knob of butter, plus chopped garlic, which sizzles until you can smell it. A couple glugs of dry white wine for a boozy edge. And, of course, a whole lot of cheese, mixed in a handful at a time, until the sauce resembles Alfredo."
"A few pantry staples brighten it all up, like a jolt of sunshine on a snowy day. I like a spoonful of Dijon mustard for tang, a pinch of warming nutmeg, a dash of Worcestershire, which adds a savory je ne sais quoi, and lots of black pepper. And then beans! Protein-packed and beaming with fiber, they're the ingredient that pulls this out of snack territory and into the main dish stratosphere. Cannelini are my go-to. Great Northern or even butter beans would work too."
A retro fondue pot with a sturdy base, trident forks, and green gel burner fuels convivial gatherings with bubbling Gruyère and chocolate. For a fast weeknight version, toss grated Gruyère with cornstarch to stabilize the sauce, sauté chopped garlic in butter, add dry white wine, then whisk in cheese a handful at a time until smooth and Alfredo-like. Brighten the sauce with Dijon mustard, nutmeg, Worcestershire, and black pepper. Fold in protein-rich beans such as cannellini, Great Northern, or butter beans to convert the dip into a main. Serve over smashed potatoes, with sausage, or alongside blanched vegetables.
Read at Bon Appetit
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