In a deep pot, melt the
Butter (1 Tbsp)
over alow heat. Add the
All-Purpose Flour (1 Tbsp)
and whisk to make a roux. Allow to cook for a minute or so to remove that raw flour taste.
Add about 15ml of the
Dry White Wine (1 1/4 cups)
and stir briskly until combined with the roux and slightly thickened. Add the rest of the wine and stir.
Keeping the heat low, add the
Gruyère Cheese (4 cups)
to the wine mixture and, stirring occasionally, allow to melt slowly into the wine. Stir through the
Ground Nutmeg (1 tsp)
and leave the lid off the pot so as to let the fondue reduce slightly.
Meanwhile, rub the inside of a warmed ceramic or earthenware pot with the Halved
Garlic (1 clove)
. When the cheese has melted entirely and the resulting fondue has a creamy silken consistency with a cheesy pull, pour the mixture into the ceramic pot.
Place ceramic pot over a tea light candle to keep warm. Serve and enjoy immediately!