Ingredients
Cut into pieces 230 g of Gruyère Dop and soak in 150 g of milk. Add a spray of white wine and 15 g of flour, diluting it in the liquid.
Let rest for 1 hour, then melt everything on low heat.
Switch off, add 1 yolk and serve immediately completing with a little pepper.
Accompany fondue with raw and boiled seasonal vegetables.
This recipe has already been read 340 times!