Manufacturing the finest bases, sauces, and desserts with the taste and aroma of made-from-scratch recipes.
1 Gallon Yield
Appetizers / Dips & Fondues
Prepare 6¼ oz. RC Unseasoned Cream Sauce Mix with 1½ quarts cold water and 8 oz. RC Instant Alfredo Cheese Sauce Mix with 1 quart cold water separately, following package label directions until smooth.
In a heavy-gauge soup pot, combine 2 tsp. RC Harvest Vegetable Base prepared with 8 oz. water, 2 Tbsp. minced fresh garlic, and 8 oz. minced fresh onion. Cook over medium heat until the onion is transparent and fragrant.
Add both prepared sauce mixtures to the pot along with 2 tsp. garlic powder, ½ tsp. onion powder, ¼ tsp. nutmeg, ½ tsp. white pepper, 4 oz. grated Parmesan cheese, 1 lb. julienned fresh spinach, 1 lb. chopped canned artichokes, 16 oz. dry sherry wine, and 1½ lbs. shredded Swiss cheese.
Reduce heat to low and simmer gently for 10 to 15 minutes, stirring frequently until all cheeses are completely melted and smooth. Taste and check seasoning. If the fondue thickens excessively on a steam table during service, thin to desired consistency with additional prepared warm RC Harvest Vegetable Base.
Dual Sauce Emulsion Advantage: Blending RC Unseasoned Cream Sauce Mix with RC Instant Alfredo Cheese Sauce Mix produces a stable, silky fondue that resists breaking or curdling on heat lamps or chaffing dishes.
Serving Ideas: Serve bubbling hot in a cast iron skillet or fondue pot accompanied by toasted garlic crostini, warm pita triangles, tortilla chips, or fresh vegetable crudités.
