- 1 tablespoon wine
- 1/8 teaspoon lemon juice
- 1/8 teaspoon kirsch
- Pinch dry mustard
- Pinch nutmeg
- 1/2 tablespoon shredded Swiss
- 1/2 tablespoon shredded Gruyere
- Pinch cornstarch
- Assorted bread cubes and veggies for dipping
- In a small pot, simmer wine and lemon juice. Stir in kirsch, mustard and nutmeg. Add cheese and cornstarch and melt into sauce.
- Serve with assorted dippers.
Introducing Trips by Tastemade. Details here.