Savoyard fondue, Cookomix recipe

Savoyard Fondue (Cookomix / Thermomix Recipe)

A Savoyard fondue is a classic French alpine dish made with melted cheeses, wine, and a touch of garlic, perfect for cold evenings or gatherings with friends. Using the Cookomix (Thermomix) makes it incredibly easy to prepare a smooth, creamy, and perfectly melted fondue without worrying about scorching the cheese on the stove.

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Ingredients (4–6 servings)

• 400 g Comté cheese, grated

• 200 g Beaufort cheese, grated

• 100 g Emmental cheese, grated

• 1 garlic clove

• 300 ml dry white wine (preferably Savoyard wine like Apremont or Roussette)

• 1 teaspoon cornstarch (maïzena)

• 1 teaspoon lemon juice

• 1 pinch nutmeg (optional)

• Freshly ground black pepper, to taste

• Bread cubes, for dipping (baguette or country bread, lightly toasted)

Optional:

• Cubes of boiled potatoes, steamed vegetables, or charcuterie for dipping.

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Equipment

• Cookomix / Thermomix

• Fondue pot (for serving)

• Wooden spatula

• Grater for the cheese

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Instructions

Step 1: Prepare Cheese

1. Grate all the cheeses and mix them together in a bowl.

2. Toss with cornstarch. This prevents the fondue from separating and helps it stay smooth.

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Step 2: Prepare the Garlic

1. Peel the garlic clove and cut it in half.

2. Rub the inside of your fondue pot (or Thermomix bowl if serving directly) with garlic for subtle flavor.

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Step 3: Melt the Cheese in Cookomix

1. Add the grated cheese, white wine, and lemon juice to the Cookomix bowl.

2. Cook for 8–10 minutes at 50°C on speed 2, using reverse mode to prevent overmixing.

3. Stop halfway to scrape down the sides with a spatula, ensuring the cheese melts evenly.

Tip: Do not exceed 50–55°C—cheese can become stringy or separate if overheated.

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Step 4: Season

1. Add a pinch of nutmeg and freshly ground black pepper.

2. Mix gently for 5 seconds on reverse speed 2.

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Step 5: Serve

1. Transfer the fondue to a fondue pot over a low flame to keep it warm.

2. Serve immediately with bread cubes and optional dippers like boiled potatoes, steamed vegetables, or cured meats.

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Tips for the Perfect Savoyard Fondue

• Wine choice: Use a dry white wine from the Savoy region for authentic flavor, but any dry white wine works.

• Cheese prep: Grate your cheese finely so it melts quickly and smoothly.

• Preventing clumps: Tossing cheese with cornstarch ensures a silky texture.

• Serving: Keep the fondue warm over a low heat. Too much heat will cause it to separate.

• Dipping bread: Slightly stale or toasted bread cubes are ideal—they hold up better when dipped.

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Variations

• Beer Fondue: Substitute part of the wine with light beer for a different flavor.

• Garlic-Free Fondue: Skip rubbing the pot with garlic for a milder taste.

• Herb Fondue: Add a pinch of thyme or chives to the melted cheese for a herby twist.

• Mixed Dippers: Include vegetables like cherry tomatoes, broccoli, or carrot sticks for a healthier option.

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Storage

• Fondue is best served immediately, but leftovers can be stored in an airtight container in the fridge for up to 2 days.

• Reheat gently in the Cookomix or on low heat in a pot with a splash of wine to restore creaminess.

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Serving Suggestions

• Serve with white wine for an authentic alpine experience.

• Pair with green salad or pickles to balance the richness of the cheese.

• Use a fondue fork or skewer for safe dipping.

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Why Cookomix Makes This Easy

• Consistent temperature: Prevents cheese from scorching.

• Automatic stirring: Ensures a smooth, lump-free texture.

• Less mess: No need to constantly stir on the stove.

With this method, you can make a classic, silky Savoyard fondue in less than 15 minutes. It’s perfect for entertaining or a cozy winter meal!