Serving size 4
½ T minced garlic
½ T butter
½ T flour
1 C Heavy Cream
8 oz. Le Petit Bleu – chopped into cubes
Pinch white pepper
In a small saucepan add butter and garlic.
Sauté two minutes until soft.
Add flour and stir to make roux.
Add cream all at once and heat until thick and bubbly.
Add all of the cheese and stir until melted. Add pinch of pepper.
Place in a small fondue pot
(approximately 2 cups) over candle heat.
Serve with slice baguette or other breads.