Saving Your Fondue: Quick Fixes For A Creamy Delight

Fondue is a fun and communal dish that can be a great addition to any party or get-together. However, making fondue can be tricky, and sometimes it doesn't turn out quite right. If your fondue has turned lumpy or separated, there are a few things you can try to salvage it. For fondue that has separated, adding cornflour mixed with a little cold water can bring it back together as cornflour binds moisture to the cheese solids. If your fondue has turned into a solid lump of cheese, it has likely been overheated, and it can be difficult to recover. However, stirring the fondue frequently as it heats up and removing it from the heat as soon as it comes to a boil may help.

Use cornflour/cornstarch to bind the mixture

If your fondue is starting to separate, adding cornflour (cornstarch) mixed with a little cold water can bring it back together. Cornflour binds moisture to the cheese solids, preventing the cheese from clumping and ensuring a smooth fondue.

To use cornflour/cornstarch to bind your fondue, start by mixing the cornflour with a small amount of cold water to form a slurry. You can also use flour in a pinch, but cornflour is a better option as it leaves less of an aftertaste and makes the fondue gluten-free.

Next, slowly add the cornflour mixture to your fondue while stirring constantly. It's important to add the cornflour gradually and to keep stirring to ensure that it is thoroughly incorporated into the fondue.

Additionally, you can toss your grated cheese with cornstarch before adding it to the fondue. This will help to thicken the fondue and prevent clumping. Make sure to coat the cheese thoroughly with the cornstarch before adding it to the rest of your fondue ingredients.

By using cornflour/cornstarch, you can help to salvage a separated fondue and create a smooth, creamy texture that is perfect for dipping.

Avoid overheating

To avoid overheating your fondue, it is important to remember that overheating can cause your fondue to separate, making it inedible. This is especially true for cheese fondue, where overheating can lead to a gritty and lumpy texture.

When reheating fondue, always use low heat. If using a microwave, heat in short bursts, stirring in between. For a microwave, 15-second intervals are recommended. For a stovetop, a medium heat is sufficient, reducing to low once the fondue starts to boil. If using a double boiler, heat the water to a boil, then turn off the heat and let it cool slightly before adding your fondue.

If you are reheating fondue in a skillet, use low heat and stir often. If using an air fryer or toaster oven, set the temperature to 250°F. For an oven, preheat to 250°F and keep an eye on the fondue to prevent drying out.

Remember that fondue should be reheated slowly and steadily to prevent overheating and burning.

Use good-quality cheese

When making fondue, the quality of the cheese you use is paramount. It will be more expensive, but it is worth it. The cheese is the star of the show, so the quality and types of cheese you use will have a huge impact on the final product.

The best cheeses for fondue are those that are buttery and creamy, melting smoothly. Good choices include fontina, Gruyère, gouda, Swiss cheese, Emmental, Comté, raclette, and vacherin. For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is best: Gruyère, Swiss cheese, and gouda. If you want to make a cheddar fondue, you can use a mix of cheddar and Gruyère.

When preparing the cheese for fondue, it is important to grate it rather than chop it to ensure quicker melting and a smooth fondue. Toss the grated cheese with cornstarch to thicken the fondue and prevent the cheese from clumping.

Grate the cheese

Grating the cheese is an important step in making fondue. It ensures the cheese melts faster and more evenly, resulting in a smoother fondue. When grating a large amount of cheese, using the grater blade of a food processor is a convenient option. However, if you don't have a food processor, you can use the coarse side of a box grater or a coarse microplane grater.

After grating the cheese, it's essential to toss it with cornstarch. Cornstarch acts as a binder, thickens the fondue, and prevents the cheese from clumping. It also makes the fondue gluten-free, which is ideal for those with dietary restrictions. While flour can be used in a pinch, cornstarch is the preferred option as it leaves less of an aftertaste.

Additionally, always use freshly grated cheese for fondue. Pre-shredded cheese from supermarkets contains anti-caking agents that can affect melting. Taking the time to grate your own cheese will ensure a smoother and more successful fondue.

Use good wine

When making fondue, it's important to remember that the taste of the wine will directly impact the taste of the fondue. While you don't need to spend a fortune, make sure you use a wine that you would happily drink with dinner. A dry white wine with high acidity, such as a Sauvignon Blanc, Pinot Gris, or unoaked Chardonnay, is the best choice for a classic cheese fondue. The acid in the wine will help to keep the cheese mixture smooth and prevent it from clumping.

If you're making a beer cheese fondue, simply swap the wine for 8 ounces of your favourite beer, which would be delicious with a cheddar cheese fondue. For a non-alcoholic version, you can substitute the wine with 8 ounces of unsalted chicken or vegetable stock, or a combination of stock and milk. If you're using stock, you may want to add a little extra flavour with some lemon juice, as the acidity will help to prevent the cheese from clumping.

For a fondue with a bit of extra flavour, you could add a tablespoon of fortified wine or liqueur such as brandy or cognac. Kirsch or cherry brandy would also add a subtle fruity note to your fondue.

Frequently asked questions