A Decadent Fondue Twist: Cream Replaces Wine

If you're looking to make a fondue without wine, you can substitute it with 1 cup of chicken broth and 1/4 teaspoon of lemon juice. The natural tartaric acid in wine prevents the cheese's casein proteins from clumping together and turning the fondue into a stringy, broken mess. The acidity from the lemon juice is essential to keep the cheese from stringing together.

Chicken broth and lemon juice

Chicken broth is a great substitute for wine in fondue, and lemon juice can be added to mimic the tartaric acid in wine. Here is a recipe for a chicken broth fondue that you can make at home.

Ingredients:

• Chicken with bone, uncooked
• Garlic cloves, finely chopped
• Carrots, medium, chopped
• Celery stalks, chopped
• Parsley
• Salt and pepper to taste

Method:

• In a pot, bring the water to a boil and add the chicken.
• Add the other ingredients, except for the parsley.
• Return to a boil.
• Reduce heat and leave on low heat for approximately one hour.
• Taste the broth and add salt and pepper as needed.
• Add parsley and let simmer for another half hour.
• Let the broth cool.
• Strain and discard solids.
• Keep refrigerated.
• Before heating up again, discard any fat that has solidified.
• Bring your chicken broth fondue to a boil before transferring to your fondue pot.
• Serve and enjoy!

Chicken broth is a good substitute for those who want to control how much fat and salt goes into their fondue. It is also a great option for those who do not consume alcohol.

Lemon juice is an important addition to this recipe as it helps to stabilise the fondue and prevent the cheese from clumping. It also adds a nice brightness to the otherwise heavy cheese sauce.

You can also add other ingredients such as vegetables or spices to your chicken broth fondue to enhance the flavour. Some people like to add mushrooms, tomatoes, or different types of cheese.

This chicken broth fondue recipe is a delicious and easy-to-make option for those who want to enjoy a fondue without the wine.

Vegetable stock

If you are making a non-alcoholic version of fondue, vegetable stock is a good option. You can also use chicken stock, but if you are making a vegetarian fondue, vegetable stock is the better option.

When using vegetable stock, it is a good idea to add some lemon juice or a touch of vinegar to the fondue. This will help to mimic the effect of the acid in the wine, which is essential to prevent the cheese from clumping together.

Ingredients:

• 200g shredded cheese of choice (Gruyere, Swiss Cheese, or Cheddar Cheese work well)
• 100ml low-sodium vegetable stock
• 1/2 tsp minced garlic
• Optional spices and seasonings: ground sweet paprika, ground nutmeg, ground white pepper
• Boiled/roasted potatoes, blanched vegetables (broccoli, cauliflower, capsicums, cherry tomatoes) for dipping

Instructions:

• In a stovetop-safe fondue pot or a regular saucepan, add the vegetable stock, garlic, and a squeeze of lemon juice. Bring to a gentle simmer.
• Reduce the heat to low and gradually add the cheese, a small handful at a time, stirring constantly until each addition is almost completely melted before adding the next batch. Be patient!
• Once all the cheese has melted, add the spices and seasonings of your choice. Continue to stir to combine.
• Transfer the fondue to a serving dish or keep it in the fondue pot over a low flame to keep it warm.
• Serve with your favourite dippers and enjoy!

Note: It is important to heat the fondue gently and slowly to reduce the risk of curdling. You can also toss the shredded cheese with a small amount of cornstarch before adding it to the pot to help stabilise the fondue and prevent clumping.

Apple juice or cider

Fondue is traditionally made with hard or semi-hard, high-fat cheeses like Gruyère, Fontina, Raclette or Emmental, as these can withstand higher temperatures. The wine is used to add acidity and flavour, but also to prevent the cheese from clumping together and turning the fondue into a stringy, broken mess.

If you are substituting apple juice or cider for wine, it is a good idea to add a little lemon juice to cut through the fat of the cheese. You could also add a little cornflour (cornstarch) to the cheese before adding it to the fondue pot, to help stabilise the mixture.

Some people recommend adding a little stock to the apple juice or cider, to make sure the fondue doesn't become too rich or sweet. You could also try adding a small amount of vinegar to the apple juice or cider, to increase the acidity and bring a sharper flavour to the fondue.

Non-alcoholic wine

If you would like to avoid using non-alcoholic wine altogether, there are several other substitutions that you can use. One option is to use a combination of low-sodium stock and milk. You can use any type of stock, such as chicken or vegetable stock, and the milk will add richness to the fondue. Another option is to use verjus, which is an acidic grape juice with similar flavour notes to white wine but without the alcohol. Alternatively, you can use a combination of chicken stock and lemon juice or vinegar.

In addition to these substitutions, there are a few other ingredients that can be added to improve the texture and stability of your fondue. Cornstarch can be added to stabilise the cheese and thicken the fondue. Lemon juice or lime juice can also be added to mimic the tartaric acid in wine, which helps to prevent the fondue from becoming stringy. Finally, if you are concerned about the fondue curdling, you can use harder cheeses such as Gruyere or cheddar and omit softer cheeses such as Brie and Camembert.

Grape juice

A combination of grape juice and lemon juice can help cut through the fat of the cheese, creating a perfect non-alcoholic fondue. You can also try apple juice or apple cider as an alternative to grape juice, as any fruit juice with a clear consistency will work.

Additionally, the wine in fondue recipes serves to add flavour and increase the liquid content. Therefore, when substituting grape juice, you may need to add other ingredients to enhance the flavour and ensure the desired consistency. Some suggestions include:

• Chicken or vegetable broth
• Milk
• Cornstarch
• Spices such as nutmeg, paprika, or white pepper

It is also important to note that the type of cheese you use can impact the texture and flavour of your fondue. Traditional Swiss cheese fondue typically uses a combination of Gruyere and Emmental cheeses, but other options include Swiss cheese, Comté, Raclette, Fontina, Gouda, and Cheddar.

Frequently asked questions