Making Fondue At Home: A Simple, Delicious Guide

Fondue is a fun and interactive dining experience that's perfect for a date night or a dinner party. It's easy to make at home, even if you don't have a fondue pot. All you need is a heat source, such as a stove or a portable burner, and a thick dish that retains heat well, like a small ceramic dish or cast iron pot. Fondue is a Swiss dish that gained popularity in the US in the 1960s and involves melting cheese and dipping bread, meat, or vegetables into it. You can also experiment with different types of fondue, such as chocolate or oil-based fondues. So, get your skewers and your favourite dippers ready, and let's get started on creating a memorable fondue night!

Fondue equipment

Fondue Pot

The type of fondue pot you will need depends on the type of fondue you are making. There are four main types of fondue pots:

• Electric fondue pot: These are versatile and can be used for all types of fondue. They are a great investment and very popular. You simply plug them in, set the temperature, and dip away. However, you will need to ensure that your dining table is close to an electrical outlet or use an extension cord.
• Hot oil/broth fondue pot: These pots are made of stainless steel, copper, or cast iron to withstand very high temperatures without cracking. Ceramic pots are not suitable for hot oil fondue.
• Dessert/chocolate fondue pot: These pots are smaller than those used for cheese or meat fondue. They are made of earthenware, ceramic, porcelain, or tempered glass and use a tealight to keep the chocolate at the right temperature. Alternatively, you could opt for a chocolate fountain.
• Cheese fondue pot: Cheese fondue equipment uses an adjustable alcohol or gel fuel burner to maintain a constant temperature, preventing the melted cheese from solidifying. These pots are typically made of ceramic or earthenware, have a flat bottom, and a large opening to accommodate dipping.

Fondue Fuel

You will need to purchase the right type of fuel for your fondue pot.

Fondue Burners

Your cheese or meat fondue set will come with a fondue burner, but you can always buy a replacement if needed.

Fondue Forks

You can choose between disposable forks or reusable two-prong or three-prong forks.

Fondue Plates

Fondue plates are mainly used for meat fondue in broth or hot oil and have several compartments.

Dipping Trays and Lazy Susans

Lazy Susans are special fondue sets that have a variety of small bowls around the fondue pot. These bowls hold the various fondue dips that you prepare for your guests when serving meat fondue in broth or hot oil.

Fondue ingredients

Fondue is all about the cheese, so it's important to use good-quality, creamy cheeses that melt smoothly. The best all-around cheeses for fondue are fontina, Gruyère, and gouda. For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is best: Gruyère, Swiss cheese, and gouda. You could also use cheddar, Comté, Emmentaler (a variety of Swiss cheese), raclette, or vacherin.

Before you start making your fondue, grate the cheese. Grated cheese melts faster and more evenly than chopped cheese, leading to smoother results. Toss the grated cheese with cornstarch to thicken the fondue and prevent the cheese from clumping.

In addition to cheese, fondue recipes usually call for dry white wine. The acid in the wine helps keep the cheese mixture smooth and gives it an even texture. Choose a wine that is dry and high in acid, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. If you don't want to use alcohol, you can substitute the wine with chicken or vegetable stock.

To make the fondue, bring the wine to a simmer in a fondue pot, then mix in the cornstarch and any other seasonings you're using, such as nutmeg, salt, garlic, or mustard. Finally, add the cheese a little at a time, stirring well between each addition to ensure a smooth fondue.

Fondue recipes

Cheese Fondue

Fondue is a Swiss dish that gained popularity in the US in the 1960s and remains popular today. It is made by melting cheese and serving it in a pot over a portable stove. People then dip bread into the pot using long-stemmed forks.

Ingredients:

• 1 cup dry white wine (such as Sauvignon Blanc)
• 2 garlic cloves, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• ⅓ pound firm alpine-style cheese (such as Gruyere)
• 2 tablespoons cornstarch
• Assorted fondue dippers (see below)

Method:

• Grate all of the cheese.
• In a medium bowl, combine the cheese with the cornstarch, tossing thoroughly to coat all pieces.
• In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat.
• Add the cheese to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue.
• Once smooth, stir in the mustard and nutmeg.
• Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot.
• Serve with fondue forks or wooden skewers.

Dippers:

• Roasted baby potatoes
• Roasted cauliflower florets
• Roasted Brussels sprouts
• Sliced grilled shrimp
• Sliced sausage
• Cubed French, sourdough, and/or pumpernickel bread
• Lightly steamed broccoli florets
• Lightly steamed asparagus
• Button mushrooms, wiped clean and stems removed
• Sliced firm apples (such as Granny Smith)
• Cooked sliced hot sausage

Tips:

• For a more traditional Swiss fondue, use a blend of Gruyere, Emmentaler, and Appenzeller cheese.
• For a stronger flavour, add a splash of kirsch or brandy.
• To keep the fondue smooth, add the cheese slowly and stir constantly.
• You can make the fondue in advance and keep it in the refrigerator for up to 1 day. Reheat gently over a double boiler, adding additional white wine as needed to thin the fondue and reach the right consistency.

Chocolate Fondue

Chocolate fondue is a delicious dessert option and a great way to end a fondue-themed dinner party.

Ingredients:

• 8 ounces semisweet or bittersweet chocolate, chopped
• 1/2 cup heavy cream
• 1 tablespoon liqueur (such as amaretto, Grand Marnier, or Irish cream)
• 1 teaspoon vanilla extract
• Assorted dippers (see below)

Method:

• In a small saucepan, heat the cream over medium heat until it just begins to boil.
• Remove from the heat and add the chocolate, stirring until melted and smooth.
• Stir in the liqueur and vanilla extract.
• Transfer to a fondue pot and serve immediately.

Dippers:

• Strawberries
• Bananas
• Pound cake cubes
• Marshmallows
• Pretzels
• Cookies
• Graham crackers
• Pineapple chunks
• Apple slices

Fondue accompaniments

When it comes to fondue accompaniments, the possibilities are endless! Here are some ideas to get you started:

Breads and Crackers

Bread is the most popular dipper for cheese fondue, and for good reason. Go for a crusty French baguette, cut into cubes. You could also try breadsticks, croutons, multigrain bread, rye, sourdough, pumpernickel, or even bagels. For something a little different, try a rustic cranberry walnut loaf. Just make sure to lightly toast your bread of choice and cut it into large, dip-able cubes. If you want to offer something other than bread, pretzels, wheat crackers, or tortilla chips are also great options.

Vegetables

Almost any vegetable will work as a fondue dipper, but some options include asparagus, broccoli, bell peppers, Brussels sprouts, cauliflower, carrots, and zucchini. Roasting these vegetables first is a great way to enhance their flavour. You could also try steamed green beans, pearl onions, radishes, or baby potatoes. For a quick, raw option, go for celery, fennel spears, carrots, or cherry tomatoes. Pickled vegetables like pearl onions, pickles, or sweet gherkins are also a unique and tasty choice.

Proteins

Adding a bit of protein to your fondue spread can turn it into a complete meal. Try offering grilled steak, poached chicken, cooked ham, beef jerky, kielbasa, pepperoni, salami, or sausage. For a real treat, serve lightly steamed seafood like shrimp, crab, or lobster.

Fruits

While it may seem unusual, fruit can be a delicious fondue accompaniment. Try sliced apples or pears, pineapple, or seedless grapes. Dried fruits like apricots or figs are also a great option.

Other Ideas

For something a little different, try pickles, bacon, or roasted baby potatoes. If you're feeling creative, experiment with different types of cheese or add-ins like brandy or lemon juice to your fondue. No matter what accompaniments you choose, your fondue party is sure to be a fun and tasty treat!

Fondue etiquette

Fondue is a fun, communal dish, but it's important to follow some basic rules of etiquette to avoid offending your fellow diners. Here are some tips to ensure you enjoy your fondue experience:

Avoid Double-Dipping

Double-dipping is a big no-no when it comes to fondue. Not only is it unhygienic, but it can also lead to cross-contamination and the spread of bacteria. Each person should have their own fondue fork, and food should be removed from the fork with a regular fork or knife before eating.

No Eating Straight from the Fondue Fork

It's important to remember that the fondue fork is a serving utensil, not an eating utensil. Don't take the food straight from the fork to your mouth. Instead, slide the food onto your plate and use a regular fork to eat it. This is to avoid burns and the spread of oral bacteria.

Be Mindful of Portion Sizes

When sharing fondue with others, be mindful of your portion sizes. Don't take more than your fair share, as you want to ensure that everyone gets a substantial serving. If someone is taking too much, gently remind them to leave some for the rest of the group.

Stir the Fondue

Stirring the fondue is important to prevent the cheese from burning or developing an unpleasant crust. It also helps to release the full flavour of the cheese. Each person can take turns stirring the fondue with their fondue fork in a figure-eight pattern or a clockwise motion.

Twirl Your Fork

To avoid dripping, it's recommended to twirl your fondue fork three times above the pot before removing it. This allows any excess cheese to fall back into the pot and limits waste. You can also twirl your bread before removing it from the cheese to ensure an even coating.

Don't Use Your Hands

Using your hands to eat fondue is not advisable, as it can spread germs and put you at risk of burns. Stick to using utensils, such as fondue forks and regular forks, to avoid any accidents.

Choose the Right Beverages

In Switzerland, it is customary to drink white wine or tea with fondue. The acidity in the wine is said to aid digestion and prevent bloating. However, a study has shown that black tea is actually more effective in alleviating indigestion symptoms.

Know the Penalties

Fondue comes with some traditional penalties for breaking the rules. For example, if you drop your food into the pot, you may have to buy a round of drinks or kiss the person to your left. If you forget to stir, you may have to serve your next bite to the person on your right. These rules can add a fun element to your fondue experience.

Frequently asked questions