Tillie Doyle
Cheese fondue is a fun dish to make, but it can be tricky to get right. The dip should have a smooth and silky texture, but it can easily break or become lumpy. If your cheese fondue breaks, there are several ways to fix it. One method is to use an immersion blender to blend the fondue until it reaches the desired consistency. Another way is to create a slurry by mixing cornstarch, lemon juice, and white wine, then slowly whisking it into your sauce. To prevent your fondue from breaking in the first place, it's important to cook it over low heat and stir constantly. You should also add the cheese gradually to your fondue, rather than all at once.
How to Fix Broken Cheese Fondue
| Characteristics | Values |
|---|---|
| Temperature | Keep the temperature low and slow |
| Cheese | Add cheese gradually |
| Cornstarch | Add 1 tablespoon of cornstarch per pound of grated cheese |
| Blender | Use an immersion blender to fix a broken fondue |
| Slurry | Create a slurry with cornstarch and cold white wine |
| Flour | Use flour as a thickening agent |
| Lemon juice | Add lemon juice to cornstarch and white wine |
What You'll Learn
Add cornstarch to prevent clumping
To fix a broken cheese fondue, you can use cornstarch to prevent clumping. Cornstarch is a classic thickening agent in cooking and can help get the clumps out of your fondue.
First, make sure your fondue is warm. Place the fondue pot back on the burner and turn the heat on low. This will make it easier to stir and incorporate ingredients.
Next, create a slurry by mixing together 1/4 cup of cold white wine and 3 tablespoons of cornstarch. This amount is good for about 1 1/2 pounds (650 grams) of grated cheese. If you don't have white wine, you can substitute lemon juice. Add a teaspoon of cornstarch to a tablespoon of lemon juice and white wine. It is important to mix the cornstarch with the liquid first before adding it to your fondue.
Once your slurry is ready, slowly whisk it into your fondue a little at a time until it reaches the desired consistency.
To prevent clumping in the future, make sure to add cornstarch or another thickening agent like flour to your grated cheese before melting. This will help stabilize the sauce and prevent clumping. It is also important to cook your fondue over low heat and stir constantly.
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Use an immersion blender
If your cheese fondue is breaking, don't panic! You can easily remedy a few lumps and clumps with the help of an immersion blender.
First, remove your fondue from the heat. Then, pull out your immersion blender and blend your fondue until you reach your desired level of velvetiness. Once you've achieved the right consistency, return your fondue to the stove and continue cooking as if nothing happened.
It's important to remember that achieving a smooth and silky texture for your fondue requires some finesse. If you want to prevent your fondue from breaking in the first place, cook it at a low temperature, and add your cheese gradually, allowing it to melt slowly.
Additionally, cornstarch is a key ingredient in creating a smooth fondue. Before adding the cheese to the pot, combine it with cornstarch, which will stabilize the sauce and prevent clumping. You can also create a slurry of cornstarch and cold white wine, which can be whisked into your fondue if it's not coming together.
So, the next time your fondue breaks, don't despair. Simply grab your immersion blender and blend your way to a smooth and creamy fondue.
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Warm fondue to a low temperature
If your cheese fondue is breaking, it's likely because it's been overheated or you've added too much cheese too quickly. To remedy this, place your fondue pot back on the burner and turn the heat on low. Allow it to warm up slowly. This will make it easier to stir and incorporate ingredients.
Once your fondue is warmed through, add a slurry of cornstarch, lemon juice, and white wine. Cornstarch is a classic thickening agent, and the acid in the wine will help prevent the proteins in the cheese from clumping together. Mix these ingredients together first before adding them to your fondue, and be sure to use warm ingredients for best results.
Continue to warm your fondue on low heat, stirring constantly, until the lumps disappear. You may need to stir for several minutes to achieve a smooth and creamy consistency.
Remember, when making cheese fondue, it's important to add your cheese gradually and to avoid high heat settings. Aim for a temperature of 140 to 160 degrees Fahrenheit, and always stir your fondue constantly to prevent lumps from forming.
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Mix in lemon juice and white wine
If your cheese fondue is looking a little lumpy, it might be time to call on two secret weapons: lemon juice and white wine. These two ingredients can help you rescue your fondue and get it back to that desirable creamy consistency.
Lemon juice and white wine are both acidic, and the acid works to prevent the proteins in the cheese from clumping together. This will help to dissolve any lumps that have formed in your fondue. To fix your broken fondue, start by adding a teaspoon of cornstarch to a tablespoon of lemon juice and white wine. It's important to mix these ingredients together first, rather than adding them individually to the fondue. For best results, make sure these ingredients are warm before adding them to the fondue.
Once you've combined the cornstarch, lemon juice, and white wine, slowly whisk the mixture into your fondue sauce. Add it a little at a time, gradually incorporating it into the sauce until it comes together. This slurry will help to stabilise your fondue and prevent further clumping.
After adding the lemon juice, white wine, and cornstarch mixture, you'll want to bring your fondue to a gentle boil. Turn up the heat slightly and keep stirring constantly. Work out those lumps by stirring your fondue with a spoon or spatula. You may need to stir for several minutes to achieve the desired smooth and creamy consistency.
Remember, it's important to keep your fondue at a low and consistent temperature. Sudden changes in temperature can cause the cheese to ball up or become stringy, so take your time and adjust the heat as needed. With a little patience and these handy tips, you'll be well on your way to rescuing your cheese fondue!
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Bring to a gentle boil and stir
Once your fondue is back on the burner, it's time to turn up the heat slightly. According to the EHL Hospitality Business & Hotel Management School, you should aim for a gentle boil—not a raging one. This is an important distinction, as you don't want to overcook your fondue or add too much cheese too quickly, as this can cause it to break.
As your fondue reaches a gentle boil, it's crucial to keep stirring constantly with a spoon or spatula. Work out those lumps by stirring until your fondue is smooth and creamy. This may take several minutes, so be patient and keep stirring! The constant stirring motion will help incorporate the ingredients and ensure a unified, velvety mixture.
While stirring, you can also add some extra ingredients to enhance the flavour and texture. A teaspoon of cornstarch can be added to your fondue to act as a thickening agent. This will help get rid of any remaining clumps. You can also add a tablespoon of lemon juice and white wine. The acid in the wine will help prevent the proteins in the cheese from clumping together, so an acidic wine is a great choice. Just make sure to mix these ingredients together first before adding them to your fondue.
Keep in mind that the type of cheese you use matters, too. Traditionally, cheese fondue is made with fontina, Gruyère, or gouda, but you can experiment with different combinations. Just make sure to choose cheeses with a high level of moisture and a distinct flavour.
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Frequently asked questions
To fix broken cheese fondue, you can use an immersion blender to blend the fondue until it reaches your desired consistency. Alternatively, you can create a mixture of cornstarch, lemon juice, and white wine, and slowly add this to your fondue while stirring.
Cornstarch is a classic thickening agent that can be used to thicken cheese fondue. You can also use flour as a thickening agent.
You should use around 1 tablespoon of cornstarch per pound of grated cheese. For about 1 ½ pounds/650 grams of grated cheese, you can use 3 tablespoons of cornstarch mixed with ¼ cup (60 ml) of cold white wine.
Cheese fondue can break due to overheating or by adding too much cheese at once.
To prevent your cheese fondue from breaking, cook it at a low temperature of around 140 to 160 degrees Fahrenheit, and add the cheese gradually, allowing it to melt before adding more.
