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Garlic Herb Triple Cream: 5 Irresistible Fondue Ideas

Garlic Herb Triple Cream
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A silky, garlicky triple‑cream fondue perfect for dipping crusty bread, roasted meat, or crisp fruit, ready in about 15–20 minutes.

Ingredients

Scale
  • 3 cloves garlic, minced
  • 1/2 shallot, finely diced
  • 1 tsp chopped fresh parsley
  • 1 tsp chopped fresh rosemary
  • 1 tsp chopped fresh thyme
  • 1 tsp red pepper flakes
  • 1 tbsp unsalted butter
  • 1/2 cup dry white wine
  • 1 round triple‑crème French cheese (about 8–10 oz), cut into pieces
  • All-purpose flour to lightly coat cheese

Instructions

  1. Prepare the cheese: Remove the rind from the triple‑crème and cut the round into large chunks. Lightly dredge each piece in flour, shaking off excess.
  2. Chop aromatics: Mince the garlic, dice the shallot, and chop the herbs.
  3. Sauté aromatics: Heat a non‑stick skillet over medium heat and add butter. Add garlic and shallot, sprinkle in red pepper flakes, and sauté until fragrant, about 1–2 minutes.
  4. Deglaze and infuse: Pour in white wine and add the chopped herbs. Stir and let the wine reduce slightly for 1–2 minutes.
  5. Melt the cheese: Add the floured cheese pieces and stir gently as it melts over low heat.
  6. Finish and serve: Let the sauce thicken, then transfer to a warm bowl and serve immediately with bread, meat, and fruit.

Notes

    Nutrition

    Find it online: https://bakerslider.com/garlic-herb-triple-cream/

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