Reducing Salt In Fondue: Tips For A Better Taste

Fondue is a dish that originated in the French and Swiss Alps in the 1800s. It is typically made using a combination of nutty and buttery Alpine cheeses such as Gruyère, Emmenthaler, Comte, Appenzeller, or Raclette. While fondue is a delicious treat, it can sometimes end up being too salty. If this happens, there are several ways to fix it. One way is to add a little water, sodium-free stock, or another saltless liquid to dilute the salt concentration. Another option is to add creamy ingredients such as milk, heavy cream, sour cream, or nonfat plain yogurt to counteract the saltiness. Additionally, adding extra unsalted ingredients like vegetables, beans, or rice can help distribute the salt more evenly. By using these techniques, you can rescue your fondue and enjoy a perfectly balanced dish.

Add water, sodium-free stock or another saltless liquid to dilute the salt concentration

If your fondue is too salty, you can dilute the salt concentration by adding water, sodium-free stock, or another saltless liquid. This is especially useful for thin broths, but be aware that adding excess liquid may thin out your fondue more than you would like. To avoid this, you can make a roux or cornstarch slurry and add it to your fondue as a thickener.

If you are making a marinara or chilli, you can add sodium-free crushed tomato or tomato paste to dilute the salt concentration. You could also try rinsing off any salt that hasn't already been absorbed from rice, meat, and vegetables.

Add a roux or cornstarch slurry to act as a thickener

If your fondue is too salty, you can add a roux or cornstarch slurry to act as a thickener and help balance out the flavour.

A slurry is a mixture of liquid (often water or broth) and either cornstarch or flour, which is added to a hot liquid to thicken it. It's important to create a smooth slurry by mixing the thickener with water or broth before adding it to the fondue. You can then whisk the slurry into the fondue a little bit at a time until you reach your desired consistency.

A roux is typically made with equal amounts of flour and fat (such as butter, bacon fat, or oil) and is cooked before the liquid is added. For a fondue, you can make a roux by mixing flour and fat in a separate pan and then adding the thin fondue to the roux in portions until you reach the desired consistency.

When deciding between a roux or a slurry, it's worth noting that a roux will add more flavour to your fondue, whereas a slurry will simply thicken it. Cornstarch can also add an unpleasant flavour if too much is used, and it loses some of its thickening power with longer cooking times. On the other hand, a flour-based roux will maintain its thickening power and reheat beautifully.

Purée white rice with water to give the salt something else to season

If your fondue has turned out too salty, you can purée white rice with water to give the salt something else to season. Here is a method for making perfect white rice:

Firstly, bring 1.5 cups of water to a boil in a medium saucepan. Then, stir in 1 cup of long-grain white rice and a pinch of salt. Return the mixture to a boil over medium-high heat. Next, reduce the heat to a simmer, cover the pan, and cook the rice until tender and all the liquid has been absorbed. This should take around 16 to 18 minutes. Remove the pan from the heat and let the rice steam, covered, for 10 minutes. Finally, fluff the rice with a fork and serve.

This method uses a ratio of 1.5 cups of water for each cup of rice, which helps to prevent the rice from becoming mushy. It is important to avoid removing the lid or stirring the rice while it is cooking, as this can lead to undercooked or unevenly cooked rice. Additionally, the rice should be left undisturbed for 10 minutes after cooking to allow it to finish steaming and absorb any remaining water.

Rinse off any salt that hasn't been absorbed by the food

If your fondue has turned out too salty, there are a few things you can do to rectify it. Firstly, you can try rinsing off any salt that hasn't been absorbed by the food. This is a good method for salty fondue dippers like meat or vegetables.

To do this effectively, simply place the food under running water and gently rub it to remove any excess salt. You could also try soaking the food in water for a few minutes, which will help to draw out the salt. Be sure to pat the food dry with a paper towel or cloth before serving to remove any excess moisture.

Another option to reduce the saltiness of your fondue is to add more of the other ingredients to balance out the flavours. For example, if you are making a cheese fondue, you could add more cheese, or some milk or cream to dilute the salty flavour. You could also add more of your chosen dippers to the fondue pot, such as bread, vegetables, or meat, to help balance out the saltiness.

If you haven't yet made your fondue, there are some steps you can take to prevent it from becoming too salty. Firstly, be sure to taste your broth or stock before adding it to the fondue - some broths are very high in sodium. If you are using a pre-made broth, look for low-sodium options, or consider making your own at home so you can control the amount of salt added.

You should also be mindful when seasoning your fondue with salt - it's easy to add more, but you can't take it away! It's best to start with a small amount and add more to taste as needed.

Add milk or heavy cream to dilute the saltiness

If your fondue has turned out too salty, you can add milk or heavy cream to dilute the saltiness. Creamy ingredients can counteract the saltiness of certain foods, and when they're added in liquid form to a liquid recipe, they may even dilute it.

If you're making a sauce, adding milk or heavy cream will dilute it. You can even turn tomato sauces, pestos, and more into cream sauces to rescue them.

Frequently asked questions