Honey and Champagne Fondue

Fondue with honey and champagne- a recipe.


  1. 450 g finely chopped Swiss or Gruyère cheese
  2. 4 tsp. corn starch;
  3. 1 tsp. dry mustard;
  4. 1 tbsp. l. oils;
  5. 1/4 cup finely chopped shallot;
  6. 1 clove of garlic (pureed);
  7. 1/4 cup of dry champagne (brut) or sparkling wine
  8. 1/3 cup of honey
  9. 2 tbsp. l. lemon juice;
  10. pinch of nutmeg
  11. 1/2 tsp. white pepper.


Mix cheese with cornstarch and dry mustard. Set aside for a while.

In a heavy saucepan or fondue, stir the oil (at medium temperature). Fry shallot onion and garlic in butter until soft, about 2-3 minutes. Add the champagne and put it on the boil. Slowly add the cooked cheese mixture, stirring well, until the cheese is completely dissolved. Add honey and lemon juice; stir until the mass becomes homogeneous, let it boil for 2-3 minutes.

Serve hot with nutmeg and pepper.It can also be served with crispy bread, green apple slices, carrots and boiled broccoli.

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