This Secret Ingredient Makes Your Cheese Fondue Unforgettable
Although I’m not a fan of winter, I’m always up for winter dishes — all year round. Think mashed-potato dishes, cheese fondue and even gourmet cooking. But when it comes to cheese fondue, the end result can vary greatly; cheese fondue can easily go wrong. I’d love to share my secret tip for taking your cheese fondue to the next level. Just one ingredient makes all the difference here, and you’ll probably never guess what it is…
The secret ingredient is… puréed white beans. Huh? It may sound strange, but this will make your cheese fondue so much tastier.
A Thick and Creamy Cheese Fondue
The white bean purée makes your cheese fondue much thicker and creamier, without adding extra cheese. And there’s another benefit: it’s much healthier than the extra cheese you would otherwise use to achieve this result. Of course, white beans taste different from cheese, but their slightly earthy flavor practically disappears due to the sharpness of the cheese and the white wine.
Best Beans for Your Cheese Fondue
The ideal beans to use for this are cannellini beans, which you’ll just need to purée first. As for the quantity and flavor, it’s a matter of experimenting, so add a little at a time to keep it smooth and uniform while making the cheese fondue wonderfully creamy, even though you’re using less cheese.
Trust me: try this secret ingredient in your next cheese fondue and thank me later.
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