- Cooking at the table
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01. November 2016
Rub the fondue caquelon with crushed cloves of garlic, add the white wine and bring to the boil.
Add the cheese mixture whilst stirring continuously (making a figure of 8) and, heating evenly, stir until a smooth mass is achieved.
Bind fondue with the prepared cornflour saffron mixture and season with pepper and nutmeg.
Place the caquelon on a pre-prepared fondue réchaud.
Enjoy with fig or fondue bread; boiled potatoes are also excellent with saffron fondue.