Make Non-Alcoholic Fondue: A Fun, Easy Guide

Fondue is a quintessential Swiss dish that is perfect for a fun, communal dining experience. While traditional fondue recipes often include alcohol, it is possible to make a delicious fondue without it. Here are some tips and tricks to help you create a mouth-watering alcohol-free fondue that will impress your guests or family.

Use milk and stock as a base

How to Make Fondue Without Alcohol: Using Milk and Stock as a Base

Fondue is a quintessential Swiss dish that is perfect for a fun, communal dining experience. While traditional fondue recipes often include alcohol, it is possible to make a delicious fondue without it. Here are some tips and tricks for making a fondue with milk and stock as a base:

Ingredients

Use a combination of milk and stock (broth) as your base liquid. You can use any type of milk, but whole milk or full-fat milk will result in a richer, creamier fondue. For the stock, choose a low-sodium option, preferably with no salt added. Chicken or vegetable stock works well, but you can also use beef or mushroom stock for added depth of flavour. If you are making a vegetarian fondue, stick to vegetable stock.

Ratios

The ratio of milk to stock is typically 1:1, but you can adjust this slightly depending on your preference. Using more milk will result in a richer, creamier fondue, while using more stock will make it lighter and less rich. You can also use water instead of milk, but the fondue may not be as creamy.

Preparation

Start by heating your milk and stock base in a saucepan over low to medium heat. You want to bring it to a gentle simmer, but be careful not to let it boil. Once it is simmering, you can start adding your cheese.

Cheese Selection

For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is best. Gruyere, Swiss cheese, and gouda are all excellent choices. You can also use a combination of Gruyere and sharp cheddar, or experiment with other easy-melting cheeses like Emmental, fontina, or Colby Jack. Just be aware that some cheeses, like cheddar, will result in a less traditional flavour profile.

Cornstarch

Before adding the cheese to the milk and stock base, it is important to toss the shredded cheese with cornstarch. This will help thicken the fondue and prevent the cheese from clumping. Make sure to coat all the pieces of cheese thoroughly. You can also use flour in a pinch, but cornstarch is generally a better option as it leaves less of an aftertaste and makes the fondue gluten-free.

Adding the Cheese

Add the cheese to the simmering liquid gradually, a small handful at a time. Stir constantly and wait for each addition to melt before adding more cheese. This is crucial for ensuring a smooth, lump-free fondue. Resist the urge to dump all the cheese in at once!

Seasoning

Once all the cheese has melted, you can season your fondue to taste. Add some ground nutmeg and white or black pepper for a touch of warmth and spice. You can also add some minced garlic or garlic powder for extra flavour. If you're feeling adventurous, a pinch of cayenne pepper will give your fondue a nice kick.

Serving

Keep your fondue warm in a fondue pot or ceramic dish. Serve with an assortment of dippers such as bread cubes, steamed vegetables (broccoli, cauliflower, asparagus), boiled baby potatoes, sliced apples, or gluten-free pretzels. Enjoy the communal dining experience and don't forget the fondue kiss rule!

Toss cheese with cornstarch

To make fondue without alcohol, you'll need to toss the shredded cheese with cornstarch. Cornstarch is a thickening agent that helps to prevent the cheese from clumping and ensures a smooth, creamy fondue. It's important to thoroughly coat each piece of cheese with cornstarch to avoid lumps. This can be done by placing the cheese and cornstarch in a resealable plastic bag and shaking until the cheese is evenly coated. Alternatively, you can use a food processor to mix the cornstarch and cheese together.

While cornstarch is the preferred option, flour can be used as a substitute if necessary. However, it may not dissolve as well and can leave a floury taste if not cooked properly. If using flour, it is recommended to use about 20-30% more than the amount of cornstarch specified in the recipe.

Once the cheese has been tossed with cornstarch, it can be gradually added to the simmering liquid (typically a combination of stock, milk, and/or lemon juice) in a fondue pot or saucepan. It's important to add the cheese slowly and stir constantly to ensure a smooth fondue.

Use a fondue set

Using a fondue set is a great way to keep your fondue warm and ready to eat throughout your meal. Here's a step-by-step guide on how to use a fondue set:

• Set-up: Always operate your fondue set on a level, stable table or flat surface. Use a heat-resistant surface such as a hot pad, wooden cutting board, or ceramic tiles. Keep the fondue set away from children, and make sure the handle is firmly attached and the pot fits securely on its stand.
• Using an alcohol burner: Denatured alcohol or liquid fondue fuel is recommended for your alcohol burner. Do not overfill—use no more than 3 fluid ounces for a 90-minute burn. Place the burner in its stand and light it with a match at the center hole. Adjust the flame using the movable handle—open the holes for higher flames and cover them partially to reduce the flame.
• Using a non-alcohol heat source: If you don't want to use alcohol, you can use a portable stove cooker, or even tea lights, to heat your fondue. These heat sources are placed under the fondue pot to keep it warm.
• Safety: Never add alcohol or fuel to a lit burner. Always extinguish the flame and allow it to cool before refuelling. Keep a cover handy to extinguish the flame when cooking is complete. Supervise children closely when using a fondue set.
• Clean-up: Allow the fondue pot to cool completely before removing its contents. Rinse the pot and wash it by hand, along with the fondue forks. Wipe the stand, base, and burner with a damp cloth if needed and buff dry.

Use good-quality cheese

When making fondue, the quality of the cheese you use is paramount. It is more expensive, but it is worth it. The best cheeses for fondue are those that are buttery and creamy, with a smooth melt. Good examples are fontina, Gruyère, and gouda. If you're making a Swiss fondue, a mix of traditional, firm mountain-style cheeses is best. This could include Gruyère, Swiss cheese, and gouda.

For a classic Swiss fondue, you could also use Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette. If you're making a cheddar fondue, it's best to mix it with a more traditional cheese like Gruyère. Other good options are Comté, raclette, and vacherin.

It's also important to grate the cheese, rather than chop it, as this will help it melt faster and more evenly, resulting in a smoother fondue.

Add lemon juice

Lemon juice is an important ingredient in non-alcoholic fondue. It contains citric acid, which mimics the tartaric acid found in wine. This acid is an emulsifying salt that helps to prevent the fondue from becoming greasy and oily. It does this by altering the protein structure of the cheese, allowing it to hold onto fat better. This results in a smoother, silkier fondue.

In addition to its emulsifying properties, lemon juice also adds a bright, tangy flavour to the fondue. It helps to cut through the richness of the cheese and gives the dish a nice lift.

When adding lemon juice to your fondue, it's important to add it at the right time. Some recipes call for the lemon juice to be added to the cheese and cornstarch mixture before adding it to the pot. Others suggest adding it towards the end of the cooking process, once the cheese has melted. Either way, it's important not to skip this ingredient, as it plays a crucial role in both the texture and flavour of the fondue.

Fondue is a fun and interactive way to enjoy a meal with family and friends. By following recipes and including key ingredients like lemon juice, you can create a delicious and successful fondue without alcohol.

Frequently asked questions