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Cheese Fondue


  • 1 clove of garlic, crushed
  • 3/4 cup dry white wine
  • Juice of one lemon
  • 8 ounces Gruyere cheese
  • 2 teaspoons cornstarch
  • 1 tablespoons Kirsch
  • Salt and pepper
  • Grated nutmeg
  • Wooden skewers for the garnishes


  • Rub the inside of a saucepan with the garlic clove. Add the wine and lemon juice. Heat for 1 minute. Cut the cheese into small cubes and add to the saucepan. Cook the mixture for about 2 to 3 minutes, stirring constantly, until the cheese completely melts. In a small bowl, whisk the cornstarch and Kirsch together for a slurry. Stir the slurry into the cheese mixture and continue to cook for 3 minutes. Season the fondue with salt, pepper and nutmeg. Serve the fondue in a flameproof dish over a small candle with the platter of garnishes.