Dutch Fondue

It is vital not to allow the mixture to simmer (no sign of a bubble should appear on the surface) or the fondue will become stringy and separate and will not look as nice. Make sure that the serving bowl or bowls are well heated, or the fondue will cool and thicken around the edges.


serves 4
250 g (9 oz) flat mushrooms with their stalks, finely chopped
600 ml (1 pint) chicken stock
4 tablespoons cornflour
150 ml (1/4 pint) milk
250 g (9 oz) Gouda cheese, finely grated
1 tablespoon finely chopped fresh parsley
1 teaspoon Worcestershire sauce
salt and freshly ground black pepper
mushroom slices, to garnish


to serve

1 small French loaf, cut into 2.5 cm (1 inch) cubes
500 g (1 lb) pork sausages, fried and thickly sliced

1. Put the chopped mushrooms in a saucepan with the stock and bring to the boil. Lower the heat, cover and simmer gently for 10 minutes.

2. In a small bowl, blend the cornflour to a smooth paste with a little of the milk. Stir into the mushroom stock, then add the remaining milk. Bring to the boil, lower the heat and simmer for 2 minutes, stirring all the time.

3. Turn the heat under the pan to the lowest setting. Add the grated cheese to the pan, 2 tablespoons at a time, stirring well until all the cheese has melted. Do not allow the mixture to simmer.

4. Remove the pan from the heat and stir in the fresh parsley and Worcestershire sauce, with salt and pepper to taste. Pour the fondue into a warmed serving bowl, or 4 individual bowls, garnish with mushroom slices and serve at once. Hand the bread cubes and sliced fried sausages separately. Provide forks for dipping.

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