3 large egg yolks
3/4 cup plus 1/4 cup whole milk
2 tablespoons butter
8 ounces fontina cheese, diced
1/2 teaspoon fine sea salt
1/4 teaspoon Cayenne pepper
toasted crostini, for serving
cornichon, for serving
boiled fingerling potatoes, for serving
In a measuring cup, beat together egg yolks. Add 3/4 cup milk and whisk until combined. Season with salt and Cayenne.
In a medium bowl set over a pot of simmering water, melt butter. Add a portion of the milk mixture and a handful of cheese. Whisk until melted. Keep adding a little bit of the milk mixture and the cheese until all the ingredients are melted and incorporated.
At this point, if the mixture seems too thick, like yogurt, add 1/4 cup milk. The final consistency should be like heavy cream and coat the back of a spoon.
Pour fonduta into a heated earthenware bowl or a fondue pot set over a burner. Serve immediately alongside toasted crostini and bowls of cornichon and boiled potatoes.
Yield: 4 to 6 servings.
- Recipe courtesy of Joseph Erdos