Alton Brown's Fondue: A Guide To Making It Perfectly

Celebrity chef Alton Brown has shared his recipe for fondue, which serves as an appetizer for eight people or a meal for four. The recipe, which takes 30 minutes to make, includes ingredients such as garlic, white wine, brandy, lemon juice, and a variety of cheeses. Brown recommends using a small Dutch oven or a double boiler to prepare the fondue, and suggests serving it with bread, meat, or vegetables for dipping. The full recipe can be found on Brown's website and includes detailed instructions for preparation and serving.

Rub the pot with garlic

To make Alton Brown's fondue, you'll want to start by rubbing the inside of your Dutch oven or fondue pot with garlic. Take one clove of garlic, peel and halve it, and rub the cut side all over the inside of the pot. This step will infuse your fondue with a subtle garlic flavour, creating a tasty base for your dish.

It's important to use a pot made of cast iron, glass, or stainless steel. If you're using a cast-iron pot, it will retain heat effectively and keep your fondue warm for about half an hour. If you're using a glass or stainless-steel pot, you'll need to serve the fondue with hot water underneath to prevent it from setting too quickly.

Once you've rubbed the pot with garlic, you'll add the wine, brandy, and lemon juice, and place the pot over medium heat. This will form the flavourful base for your fondue, and the alcohol will help to prevent the cheese from curdling. While the liquid is heating, you can prepare the cheese.

Rubbing the pot with garlic is a crucial first step in Alton Brown's fondue recipe. It adds depth of flavour and ensures your fondue has a strong, savoury base. By using a cast-iron or stainless-steel pot, you can also control the heat retention and ensure your fondue stays warm and creamy throughout your meal.

Add cider, wine, lemon juice, and brandy

Now, it's time to add the cider, wine, lemon juice, and brandy to your fondue pot. You'll want to use a hard apple cider and a fruit-based brandy—Alton Brown recommends applejack. For the wine, go with an acidic white wine like Sauvignon Blanc. And don't forget to squeeze some fresh lemon juice!

Once you've added these ingredients to your pot, it's time to turn up the heat. Place the pot over medium heat and bring the mixture to a simmer. You'll know it's ready when it reaches 135°F or when you see the first signs of steam. This step is important because it will help ensure that your fondue has a smooth and creamy texture.

While you're waiting for the liquid to heat up, it's a good time to prepare your cheese. Grate your Emmenthaler, Gruyere, and Gouda cheeses, and then toss them together in a large bowl with the cornstarch and white pepper. This step will help the cheese melt smoothly and give your fondue a nice, thick consistency.

Keep an eye on the liquid, and as soon as it starts to simmer, it's time to add the cheese. Go slowly, adding just a handful at a time and allowing each addition to melt completely before adding more. This gradual process ensures that your cheese melts evenly and prevents it from clumping or becoming stringy.

If you notice the mixture starting to bubble, reduce the heat to low. You want to maintain a gentle simmer to prevent the fondue from burning or curdling. Continue adding cheese and stirring until all the cheese is incorporated, which should take about 3 minutes.

At this point, your fondue should be looking and smelling delicious. Give it a final stir to make sure everything is combined, and you'll be ready to move on to the next step of whisking in the horseradish.

Mix grated cheese with cornstarch

To mix grated cheese with cornstarch, you will need a large bowl and a whisk or a spatula. First, grate your chosen cheeses. For fondue, Alton Brown recommends a combination of Emmenthaler, Gruyere, and Gouda cheese. However, you can experiment with different types of cheese to find your favourite combination.

Once you have grated your cheese, place it into a large bowl. Next, measure out the cornstarch. The amount of cornstarch you will need depends on the amount of cheese you are using. A ratio of 1 tablespoon of cornstarch to every 7 ounces of cheese is a good starting point. If you are using multiple types of cheese, simply calculate the total weight of all the cheeses and then add cornstarch accordingly.

Now, it's time to mix the cheese and cornstarch. Using your hands or a whisk, gently toss the cheese and cornstarch together until the cheese is evenly coated. Make sure to be thorough and gentle during this step to ensure that the cornstarch is evenly distributed. You don't want any clumps of cornstarch or cheese.

At this point, you can also add other dry ingredients, such as ground white pepper, to the mixture and toss everything together. Adding dry ingredients at this stage ensures that they are evenly distributed throughout your fondue. Once your cheese and cornstarch are well combined, you're ready to move on to the next step of making fondue.

Melt the cheese

Now that you've prepared your fondue pot and gathered your ingredients, it's time to melt the cheese! This process requires patience and attention to detail to ensure a smooth and creamy fondue.

Start by adding the wine, brandy, and lemon juice to your fondue pot. Heat this mixture over medium heat until it reaches approximately 135°F or just begins to steam. Keep a close eye on it, as you don't want it to boil.

While your liquid is heating up, it's time to prepare the cheese. In a large bowl, combine the grated Emmenthaler, Gruyere, and Gouda cheeses. Add the cornstarch and white pepper, and toss everything together until the cheese is evenly coated. This step is crucial, as the cornstarch will help prevent the cheese from curdling.

Once your liquid has reached the right temperature, it's time to add the cheese. Using a spatula, start stirring in the cheese a handful at a time. It's important to go slowly and wait until each addition is almost completely melted before adding more cheese. This gradual process ensures a smooth and creamy fondue.

Keep adding your cheese, a handful at a time, stirring continuously. If the mixture starts to bubble, reduce the heat to low. Take your time with this step, as rushing it may affect the texture of your fondue.

When all the cheese has been added and is completely melted, it's time to switch from the spatula to a whisk. Whisk the mixture vigorously until it becomes lighter in color and smoother. This step helps incorporate air into the fondue, making it creamier and easier to dip.

Finally, add the prepared horseradish to the fondue and continue whisking. You'll know your fondue is ready when it pours off the whisk in a ribbon-like stream and forms coils on the surface of the cheese before dissolving. This should take around 5 minutes.

And there you have it! You've successfully melted the cheese and created a delicious, creamy fondue. Now, it's time to serve your masterpiece.

Serve with bread, meats, and veggies

Now that your fondue is ready, it's time to serve it with a variety of delicious dippers! Here are some ideas for serving Alton Brown's fondue with bread, meats, and veggies:

Bread

Alton Brown suggests serving his fondue with a variety of bread chunks for dipping. He recommends mixing up torn and toasted pieces of sourdough, pumpernickel, and challah, rye bagel chunks or even soft pretzels for a unique twist.

Meats

Cooked meats and sausages go well with the fondue. Try adding some cubed summer sausage or other cooked meats of your choice.

Veggies

Alton Brown's fondue can be served with a variety of vegetables. Some options include:

• Cauliflower florets
• Broccoli florets
• Mushrooms
• Potatoes (blanch them briefly in boiling water and then chill before serving)

You can also experiment with other vegetables of your choice, such as carrots, peppers, or zucchini.

Feel free to get creative and add your favourite dippers to the mix! Enjoy your delicious fondue feast!

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