1. Stir 1/4 cup of the broth into the cornstarch until the mixture is smooth. Set it aside. 2. Rub a fondue pot or 2-quart saucepan with cut sides of garlic and discard the garlic. Add the remaining 3/4 cup broth and wine to the fondue pot. 3. Heat over medium heat until hot but not bubbling. Add the lemon juice. Add cheese, a little at a time, stirring until it melts before adding more. Add the cornstarch mixture and heat to a boil. Reduce the heat to low and cook for 1 minute. 4. Season with nutmeg and pepper. Keep warm. Serve with bread cubes for dipping. ---------------------------------------------------------------------------
Nutrition
Ingredients
