Making Fondue Runny: Tips For A Perfectly Liquid Fondue

Fondue is a Swiss dish that gained popularity in the US in the 1960s and remains a favourite today. The best way to make fondue more liquid is to add a little more wine. If your fondue is too thick, simply add some more dry white wine, like Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay, until you're happy with the texture. You can also add some lemon juice to keep the sauce smooth.

How to Make Fondue More Liquid

Add more wine

If your fondue is too thick, you can add more wine to thin it out. The best wines for fondue are dry and high-acid, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The wine you use should be of good quality—it should be a wine that you would happily drink with dinner. The acid in the wine will help to keep the cheese mixture smooth and give it an even texture.

When making fondue, you should first bring your wine to a simmer in your fondue pot, before mixing in flour and then the cheese. If you find your fondue is too thick at this stage, simply add a little more wine until you reach your desired consistency. You can also add more wine at the end, after you've added the cheese, if you find your fondue is too thick.

If you don't want to open a whole bottle of wine just to make fondue, you can substitute the wine for chicken or vegetable stock. You'll need 8 ounces of stock to substitute for the wine in a typical fondue recipe.

Toss cheese with cornstarch

Cornstarch is a key ingredient in making fondue, as it helps to thicken the mixture and prevents the cheese from clumping. It's important to toss the cheese with cornstarch thoroughly to ensure a smooth and lump-free fondue. This is because cornstarch acts as a binder, providing extra insurance against broken, grainy fondue.

When preparing the cheese for fondue, it's best to grate it rather than chop it, as grated cheese melts faster and more evenly, resulting in a smoother fondue. Once the cheese is grated, it's time to toss it with cornstarch. Combine the grated cheese and cornstarch in a medium bowl, tossing until all the cheese pieces are thoroughly coated.

While cornstarch is the preferred option, flour can be used in a pinch. However, some people find that flour leaves an aftertaste and doesn't produce as smooth a fondue as cornstarch. If using flour, it's recommended to use about 20% more than the amount of cornstarch specified in the recipe. Additionally, it's important to keep the heat low when adding the cheese to the pot and to stir constantly to ensure even melting and prevent scorching.

By following these steps and tossing the cheese with cornstarch, you can achieve a smooth, lump-free fondue with the perfect consistency.

Use freshly grated cheese

The quality of the cheese you use will have a significant impact on the final product. It is best to use freshly grated cheese for your fondue. Pre-shredded cheese from the supermarket often contains anti-caking agents that can affect how well your fondue melts. Freshly grated cheese will also melt more evenly and smoothly.

It is also important to use good-quality cheese. The best cheeses for fondue are those that are buttery and creamy and melt smoothly. These include fontina, Gruyère, and gouda. If you're making a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is best. This includes Gruyere, Swiss cheese, and gouda.

Before adding the cheese to the fondue, grate it and toss it with cornstarch. Cornstarch helps to thicken the fondue and prevents the cheese from clumping. It is also important to add the cheese to the fondue slowly and to keep stirring constantly. This will ensure that your fondue is rich, smooth, and lump-free.

Keep the heat low

Keeping the heat low is an important part of making fondue more liquid. A gentle heat will help to ensure your fondue stays smooth and doesn't become stringy.

Fondue is typically made in a fondue pot, or a medium enameled cast-iron casserole dish, over a portable stove. If using a fondue pot, it's best to melt the cheese in a separate pot first to ensure consistent and moderate heat. A small enamel-lined Dutch oven with a heavy bottom works well for this.

When cooking your fondue, start by bringing your wine to a simmer over medium-low heat. You can then add your other ingredients, such as flour or cornstarch, followed by your cheese. It's important to add the cheese gradually, stirring constantly, to encourage a smooth fondue. A figure-eight stirring motion with a wooden spoon works well to evenly incorporate the cheese and prevent scorching.

Once your cheese is melted and your fondue is smooth, you can add any additional ingredients, such as brandy, mustard, or nutmeg. Keep the heat low throughout this process to maintain a smooth and liquid fondue.

If your fondue does start to become too thick, you can simply add a little more white wine to thin it out.

Stir constantly

To make fondue more liquid, it's important to stir constantly and gently. This is a key step in achieving a smooth and creamy fondue. Here's why:

When making fondue, it's crucial to gradually add the cheese to the pot and stir constantly to ensure a smooth and lump-free consistency. By slowly adding the cheese in small handfuls or batches and stirring continuously, you allow the cheese to melt evenly and incorporate fully into the liquid. This gradual addition and constant stirring prevent the cheese from clumping together and promote a silky texture.

The stirring motion should be gentle and steady. A figure-eight stirring pattern with a wooden spoon is recommended for even incorporation and to prevent the cheese from sticking to the bottom of the pot. Maintaining a low heat also helps in this process, as higher temperatures can cause the cheese to scorch or seize.

Additionally, the constant stirring helps to distribute the heat evenly throughout the mixture. This ensures that the fondue melts at a consistent rate and prevents overheating or burning. It's important to be patient during this process and not rush by adding large amounts of cheese at once. Enjoy the moment, take your time, and your fondue will be delightfully creamy and smooth.

Fondue is a social and interactive dish, and the act of stirring constantly can be a communal activity as well. It gives the host an opportunity to engage with their guests and create a warm and inviting atmosphere while also ensuring the perfect consistency of the fondue. So, stirring constantly not only improves the texture of the fondue but also adds to the overall fondue experience.

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