Make Fondue Without A Fondue Set: Simple Tricks For Success

Fondue is a Swiss dish that gained popularity in the US in the 1960s and remains popular today. While a fondue pot is ideal for keeping the dish warm and melty, it is not necessary to own one to make fondue. You can use a crockpot, double boiler, or heavy-bottomed pan to make fondue without a fondue set, as long as you keep the heat low and slow.

Use a crockpot

The use of a crockpot or slow cooker for making fondue is a modern adaptation that maintains the core essence of the traditional Swiss dish. It offers a convenient and easy alternative to the traditional method of melting cheese in a communal pot over a flame.

Step-by-Step Guide

Step 1: Prepare the Crockpot

Plug in a small slow cooker (such as a Crockette) and set it to the "warm" setting.

Step 2: Prepare the Wine Mixture

Place the white wine, crushed garlic cloves, cayenne pepper, ground white pepper, and nutmeg in a saucepan over medium heat. After five minutes, turn the heat down to low and let it simmer for 10 minutes.

Step 3: Prepare the Cheese

Meanwhile, place the processed Swiss cheese into the crockpot and cover it with the lid.

Step 4: Combine Wine and Cheese

After the wine has been reduced for 10 minutes, pour it directly over the cheese in the crockpot. You may want to remove the crock from the heating element first to avoid spilling liquid over the electric parts.

Step 5: Whisk and Combine

Use a whisk to combine the cheese with the wine mixture. It may seem like it's not working at first, but it will soon come together. If there are still large chunks after a few minutes, turn the heat up to high and let it cook for 5-10 minutes, whisking until smooth.

Step 6: Serve and Enjoy

Serve your fondue with pretzels, pickles, sourdough or rye bread, or sausage. Enjoy the magic of melted Swiss cheese combined with white wine and spices!

Tips and Tricks

• Make sure to buy processed Swiss cheese instead of natural Swiss cheese for this recipe.
• Store leftover fondue in an airtight container in the refrigerator; it will stay good for 3-5 days.
• To reheat, gently warm it in a saucepan over low heat, stirring constantly to avoid separation or burning.
• Adding a small amount of wine or milk can help restore the creamy texture.
• Avoid microwaving as it can heat unevenly and cause the cheese to become grainy.

Use a double boiler

Using a double boiler is a great way to make fondue without a fondue set. This method provides even and gentle heat, similar to that of a traditional fondue pot. Here's a step-by-step guide on how to use a double boiler to make fondue:

Step 1: Prepare Your Ingredients

Start by gathering your fondue ingredients. For a cheese fondue, grate your chosen cheese—a blend of traditional, firm mountain-style cheeses like Gruyere, Swiss cheese, and Appenzeller is recommended. You can also add cornstarch to the grated cheese to avoid clumping and ensure even melting. For a chocolate fondue, chop or shave your chocolate.

Step 2: Set Up Your Double Boiler

A double boiler consists of two pans, one sitting inside the other, with a steam-filled space in between. Fill the bottom pan with water and place it on your stove. The water should be at a level that will not touch the bottom of the upper pan when it is placed on top. Place your chosen fondue pot or a thick-bottomed pan on top of the bottom pan.

Step 3: Heat Your Ingredients

For a cheese fondue, add wine and garlic to the upper pan and stir. Then, slowly add your grated cheese, stirring constantly to avoid lumps. For a chocolate fondue, place your chopped or shaved chocolate in the upper pan and melt it slowly over low heat.

Step 4: Stir and Add Seasonings

Keep stirring your mixture as it melts to ensure a smooth and creamy fondue. For a cheese fondue, you can add a splash of wine, brandy, or cherry brandy for extra flavour. Season with a pinch of nutmeg, salt, and pepper to taste.

Step 5: Serve Your Fondue

Once your fondue is ready, transfer it to a serving dish or fondue pot. Place it on a platter and provide fondue forks or skewers for your guests. Serve with crusty bread, vegetables, or fruits for dipping. Enjoy your delicious fondue!

Use a thick-based pot

Making Fondue Without a Fondue Set: Using a Thick-Based Pot

A thick-based pot is a great alternative to a fondue set when making fondue. Here's a step-by-step guide to achieving the perfect fondue using this method:

Step 1: Prepare Your Ingredients

The key to a delicious fondue is in the ingredients. For a traditional Swiss fondue, you'll need a combination of cheeses such as Gruyère, Emmental, and Appenzeller. You can also add some Kaltbach Swiss cheese or try other varieties like Comte, Beaufort, Raclette, or Ogleshield. Grate your chosen cheeses and have them ready to go. You'll also need dry white wine, cornflour or cornstarch, and a clove of garlic.

Step 2: Prepare Your Pot

Rub the inside of your thick-based pot with the garlic clove. This will infuse a subtle garlic flavour into your fondue. You can either leave the garlic clove in the pot or discard it before adding the other ingredients.

Step 3: Heat Your Wine

Pour your dry white wine into the pot and gently heat it over a low to medium-low flame. Do not let the wine boil, as this will cause the alcohol to evaporate. You only want to gently heat the wine to a simmer.

Step 4: Add the Cheese

Once your wine is heated, it's time to add the cheese. Gradually add your grated cheese to the hot wine, stirring well between each addition. It's important to add the cheese slowly and stir constantly to ensure a smooth, lump-free fondue.

Step 5: Thicken Your Fondue

To thicken your fondue and give it a glossy finish, you'll want to add some cornflour or cornstarch. Mix a heaped spoonful of cornflour with a little water to create a thick, lump-free paste. Then, gradually add this mixture to your fondue, stirring as you go.

Step 6: Season and Serve

Finally, season your fondue with a pinch of freshly ground pepper and grated nutmeg. Give it a final stir, and your fondue is ready to serve! Keep the fondue warm while you enjoy it, perhaps by rigging up a trivet to stand the pot on with a couple of tealights underneath. Don't forget to provide plenty of dippers, such as bread cubes, baby potatoes, vegetables, or salami.

Tips for Success:

• Keep the heat low to avoid burning the cheese.
• Stir constantly to prevent lumps and ensure a smooth, creamy fondue.
• If your fondue becomes too thick, you can thin it out by adding a little more white wine.

Use a ceramic bowl

Making Fondue Without a Fondue Set: Using a Ceramic Bowl

Fondue is a fun, communal dish that's perfect for a get-together or a cosy night in. While a fondue set can add a certain vintage flair to the experience, it's not necessary to have one to make delicious fondue. Here's how you can use a ceramic bowl to achieve the same results.

The Right Heat

The key to making fondue without a fondue set is maintaining gentle heat. A traditional fondue set uses a small flame, such as a tea light, to keep the fondue warm and melted. To replicate this with a ceramic bowl, you can use a couple of tealights or candles. Make sure you have a trivet or something similar to place the bowl on, so it doesn't come into direct contact with the heat source. Alternatively, you could use a hot plate or an electric burner set to low heat.

The Right Bowl

When choosing a ceramic bowl, opt for one that is thick and heat-safe. A bowl with a larger capacity, such as a six-cup bowl, will give you more room to stir and prevent the fondue from cooling down too quickly. It's also important to ensure your bowl is suitable for direct heat, as you'll be placing it on the heat source.

The Right Method

Start by preparing your fondue ingredients. Grate your chosen cheeses—a mix of Gruyère, Emmental, and Appenzeller is traditional—and toss them with cornstarch to prevent clumping. Rub the inside of your ceramic bowl with a garlic clove, then add your wine and gently heat it. You can use a dry white wine, such as a Pinot Gris or Sauvignon Blanc, and be sure not to let it boil, as this will cause the alcohol to evaporate.

Once your wine is heated, add your grated cheese a little at a time, stirring well between each addition to ensure a smooth fondue. You can also add a splash of lemon juice at this stage to keep the mixture smooth. Continue to cook your fondue over low heat, stirring occasionally, until you achieve a thick and glossy consistency. Season with nutmeg, pepper, and salt to taste, and add a splash of brandy or kirsch for an extra kick of flavour.

Once your fondue is ready, carefully transfer the ceramic bowl to your heat source and serve with your chosen dippers. Enjoy!

Use a saucepan

If you don't have a fondue set, a good saucepan can be used to make fondue. Here's a step-by-step guide:

Step 1: Prepare the Ingredients

Firstly, gather your ingredients. A classic fondue recipe calls for a mix of cheeses, typically including Gruyère, Swiss cheese, and/or Emmental. You can also add some cornstarch to thicken the fondue and prevent the cheese from clumping. For the liquid, dry white wine is a popular choice, but you can also use beer or chicken/vegetable stock. Finally, you'll need some garlic and perhaps some lemon juice or spices for extra flavour.

Step 2: Grate the Cheese

Before you start melting, grate the cheese. Grated cheese will melt faster and more evenly, resulting in a smoother fondue. You can use a food processor with a grater blade or a box grater for this step.

Step 3: Heat the Liquid

Pour your chosen liquid (wine, beer, or stock) into the saucepan and gently heat it over a low to medium-low setting. Don't let it boil, as you want to avoid evaporating the alcohol. You only need to heat it until it's steaming.

Step 4: Add the Cheese

Now it's time to add the cheese to the saucepan. Add it gradually, a little at a time, stirring well between each addition to ensure a smooth fondue. Keep the heat low to medium-low to avoid burning or seizing up the cheese.

Step 5: Season and Serve

Once all the cheese has melted and you have a smooth, glossy mixture, it's time to season. You can add some freshly ground pepper, nutmeg, paprika, or a splash of brandy or liqueur for extra flavour. Give it a final stir, then serve it immediately.

Keep in mind that without a fondue set, you'll need to keep the fondue warm on the stove as you serve it. It's best to keep the heat low to avoid overcooking the fondue, and stir occasionally to prevent sticking.

Frequently asked questions