- 12 ounces Camembert cheese
- 4 Tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 2 1/2 cups milk, boiled and strained (you can use 2% milk if you like)
- 3 egg yolks
- 1 teaspoon Dijon mustard
- salt and freshly ground black pepper
- various ingredients for dipping*
- mango chutney as accompaniment**
Remove the rind from the Camembert; chop the cheese. Discard the rind.
Melt the butter in a two-quart heavy pan over low heat. Whisk in the flour gradually and cook for 3 minutes, whisking constantly. Gradually whisk in the boiled milk. The sauce should thicken fairly quickly; make sure to bring it at least just to a boil before you remove it from the heat.
Add the Camembert in small handfuls. Allow to sit for a moment, then whisk in to the sauce. Cool for at least ten minutes, then whisk the egg yolks in one at a time. Whisk in the mustard, then salt and pepper to taste (it shouldn’t take much salt at all).
Pour the cheese mixture into a heated fondue pot, and enjoy!
If the sauce seems too thick you can add a little more milk, but it will thin a little as the fondue pot heats up.
*Bread cubes work wonderfully, as do cooked rounds of andouille sausage or kielbasa. Various vegetables would probably work as well, particularly one-inch sections of lightly steamed or boiled asparagus. Granny Smith apples are one of our favorites, too.
**The chutney goes especially well with the cheese-dipped andouille.