butter for about 5 minutes, whisking constantly. The
butter will start to sizzle and foam up. Watch for brown
(but not black!) flecks; when you see them, remove the
pan from the heat.
- While whisking, slowly add the broth, cream
cheese, and shredded cheese to the pan with the
browned butter. Heat lightly, just until the cheese is
pretty much melted. Add salt to taste. - Remove from the heat. Using an immersion
blender or countertop blender, blend the fondue until
very smooth. Pour into a fondue pot and enjoy with the
dippers of your choice. - Store extra fondue in an airtight container in the
refrigerator for up to 4 days. Reheat in the fondue pot
over low heat until the cheese is loose and warmed
through.