This light fondue is made with sabayon, a frothy custard that gets whisked in a bowl over the pot of simmering water used to cook the potatoes. The fondue is silky, slightly tangy and sublime with the warm potatoes—or even with chunks of bread.
Delicious, Quick Side Dishes
1 pound tiny new potatoes (1 inch round), scrubbed
2 large egg yolks
3 tablespoons half-and-half
3 tablespoons dry white wine
1 tablespoon coarsely chopped marjoram
5 ounces crumbled fresh goat cheese (1 cup)
Freshly ground pepper
How to Make It
Put the potatoes in a medium saucepan and cover with water. Add 2 tablespoons of kosher salt and bring to a boil. Cook over moderate heat until tender, about 15 minutes. Using a slotted spoon, transfer the potatoes to a plate.
Meanwhile, in a medium stainless steel bowl, whisk the egg yolks with the half-and-half, wine and marjoram. Set the bowl over the pot of simmering water and cook, whisking constantly, until the mixture is frothy, tripled in volume and thickened, about 3 minutes. Add the goat cheese and whisk until smooth and creamy. Season the fondue with salt and pepper and transfer to 4 ramekins. Serve with the potatoes.
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