Ah, Babybel cheese, the fancy French chef’s secret weapon for fondue—it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.
Recipe information
Yield
4 Servings
Ingredients
2
½
2
3
1
1
2
¼
1
4
Need to make a substitution?
Preparation
Step 1
Rub inside of a large saucepan with cut sides of garlic. Finely grate garlic into saucepan; add beer and 1½ cups wine and bring to a boil over medium heat. Whisk cornstarch and remaining ½ cup wine in a small bowl until no lumps remain, then whisk into liquid in saucepan. Bring to a boil, whisking constantly, then reduce heat so mixture is at a very low simmer and very gradually add Gruyère and Babybel, whisking until smooth (fully incorporate each batch of cheese before adding more).
Step 2
Whisk bourbon and baking soda in a small bowl to combine, then whisk into fondue, followed by lemon juice; season with salt. Transfer to a fondue pot and serve with bread, ham, salumi, pickles, and crudités for dipping.