Gruyere Fondue

yields 1/2 quart fondue

  • 2 C gruyère cheese shredded
  • 2 T butter
  • 2 T flour
  • 2 C milk
  • 1 T chardonnay

Melt butter in heavy bottomed sauce pan at medium heat.  Whisk flour into butter until no clumps remain, and mixture has turned light golden.  Whisk in white wine.  Add milk, one cup at a time, while whisking.  Allow sauce to come up to barely a simmer.  Turn heat to low; add gruyère 1/2 cup at a time, while whisking to incorporate.  Once all the cheese is added, season with salt to taste and remove from heat.