Chef Tim Byers from Smoke joins Good Day to make cheese fondue. He's also promoting the Foodie Experience at the historic refurbished Longhorn Ballroom. More than 50 chefs and artisans will offer tastings with live music and costume contests tonight and tomorrow.
1 clove of garlic, minced
1 cup of dry white wine
½ lb. of Emmentaler Cheese, Grated
½ lb. of Gruyere Cheese, Grated
1 Tablespoon of Cornstarch
1 Tablespoon of fresh Lemon Juice
Kosher Salt & fine ground White Pepper to Taste
We need to cook the cheese sauce very slowly so as not to burn. The best way is in a Double Boiler Pot (this is a two piece pot with water on the bottom and a second top pot to slowly cook the cheese sauce). Bring the bottom pot to a boil. Add the garlic and white wine to the top pot and wait for it to simmer.
Mix all the grated cheese together with the cornstarch then fold it into the hot wine and garlic.
Stir until the sauce is completely incorporated. Then season with lemon juice, salt and white pepper.