Mascarpone fondue

Name: Mascarpone fondue
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves: 4
Ingredients: salt and pepper; 4 slices French stick cut into cubes (optional); 2 tablespoons white wine vinegar; 4 tablespoons vegetable oil; 4 good handfuls of small leaf salad, to serve; 250 g Gruyère or Emmental, grated; 250 g mascarpone; 1 tablespoon Dijon mustard; 1 clove garlic, peeled and crushed to a paste; 150 ml white wine; pinch sugar; olive oil for drizzling; 3 tablespoons olive oil

Preparation info

Serves:
4

Difficulty
Easy
Ready in
25 min

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

Old-fashioned? I like to think fondue is more ‘retro’. Ours has all the flavour of a traditional fondue, but none of the mess and gloopy texture. This recipe happened by accident one day when I heated some mascarpone by mistake and noticed that when it was heated it took on quite a different texture. A great way to serve an old favourite to a group of friends, and children adore it!