Bleu Cheese Fondue
A rich, creamy blend of tangy bleu cheese, garlic, and herbs, melted to perfection and served warm for dipping. Perfect with crisp veggies, crusty bread, or steak bites for a bold, indulgent flavor experience.
INGREDIENTS
Garlic Butter
- 1lb Unsalted Butter– SGC# 054130
- 2 TBSP Shallots– SGC# 193649
- ¾ cup minced Garlic– SGC# 192922
- ¼ cup Lemon Juice– SGC# 082215
- 2 TBSP Flat Leaf Parsley– SGC# 191537
Fondue
- 16oz Blue Cheese – SGC# 501415
- 1 quart Heavy Cream– SGC# 195489
- ¼ cup finely diced onion– SGC# 195644
- 1/3 cup White Wine
- 1 TBSP Unsalted Butter– SGC# 054130
Bread
- 1 Loaf of French Bread– SGC# 183223
- 2 TBSP diced fresh chives– SGC# 193433
INSTRUCTIONS
To make the garlic butter:
- Combine all Ingredients and mix until thoroughly combined
To make the fondue:
- Sauté the onion in 1 T butter over medium heat until translucent, then deglaze with the white wine and reduce.
- Add the cream, bring it to a simmer.
- Add the cheese, reduce until the fondue’s texture is thick and creamy, and can coat the back of a spoon.
- Season with salt and pepper to taste.
- Serve immediately.
Presentation:
- Cut the bread in half and spread Garlic butter on each side
- Toast in 400-degree oven until lightly golden brown,
- Remove from oven and let bread rest for 3-4 minutes, then slice into 1-1 ½” pieces.
- Pool the warm fondue on the bottom of a serving plate
