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Cheese sauce for fondue

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Ingredients for 4 servings:

  • 250 ml béchamel sauce (ready-made product)
  • 100 g Parmesan, grated
  • 2 cl cherry brandy (clear schnapps)
  • ½ cup(s) chives, finely chopped
  • 1 pinch of nutmeg
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Heat the béchamel sauce, stir in the Parmesan cheese, flavor with the kirsch, and stir in the chives. Season with salt, pepper, and nutmeg. Note: The sauce serves as a side dish. It tastes especially good when you serve a variety of vegetables with the usual meat fondue, which are also heated in the fondue pot. Vegetables you can use include Brussels sprouts, cauliflower, broccoli, carrots, or bell peppers, as well as fruits like bananas, apples, or pineapple.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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