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olive garden fonduta recipe

Olive Garden Fonduta Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 tbsp all-purpose flour
  • ½ cup dry white wine
  • 1 cup heavy cream
  • 1 cup shredded fontina cheese
  • ½ cup shredded low-moisture mozzarella
  • ¼ cup freshly grated Parmesan
  • ¼ tsp white pepper
  • ¼ tsp salt
  • 1 tbsp fresh flat-leaf parsley, chopped

Method
 

  1. Melt 1 tbsp butter in a medium saucepan over medium-low heat. Add 2 cloves minced garlic and stir for 60 seconds until fragrant and barely golden.
  2. Add 1 tbsp flour and stir constantly for 90 seconds over medium-low heat until the raw flour smell cooks off.
  3. Whisk in ½ cup white wine until smooth, then pour in 1 cup heavy cream. Raise heat to medium and simmer for 4 minutes, whisking occasionally, until the sauce coats the back of a spoon.
  4. Reduce heat to low. Stir in 1 cup fontina, ½ cup mozzarella, and ¼ cup Parmesan in three separate additions over 3 to 4 minutes until smooth. Season with ¼ tsp white pepper and ¼ tsp salt.
  5. Pour into a serving bowl or small cast-iron skillet and top with 1 tbsp chopped fresh parsley. Serve immediately.

Notes

This sauce is best served right away while it's still fluid. If you're making it for a group, keep the pan on the lowest heat setting on your stove and stir it every few minutes. The Parmesan and fontina together make the sauce quite rich, so a little goes further than you expect.