Fondue-Zutaten: So Wird's Lecker!

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot. It is eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. The term fondue has since been generalized to other dishes in which food is dipped into a communal pot of liquid kept hot, such as chocolate fondue and fondue bourguignonne, where pieces of meat are cooked in hot oil or broth.

Fondue is a social dish, perfect for bringing people together to eat and chat. It is a great choice for special occasions and celebrations, especially during the winter months. There are many variations of fondue, including Käsefondue, Fleischfondue, and Schokoladenfondue.

When preparing a fondue, it is important to choose the right ingredients and consider the preferences of your guests. For Käsefondue, select a good melting cheese such as Vacherin or Greyerzer, and consider adding wine and starch as a binding agent. For Fleischfondue, choose a suitable oil with a high smoke point, such as sunflower oil or refined rapeseed oil.

To accompany your fondue, a variety of sauces and dips are essential. Some popular options include ketchup, BBQ sauce, a creamy quark dip, and fruity-spicy chutneys. Salads, such as leaf salads or potato salads, can also be a great addition to your fondue spread.

So, gather your friends and family, prepare your ingredients, and get ready to dip, chat, and enjoy a delicious fondue together!

Characteristics	Values
Type	Käsefondue, Fleischfondue, Schokoladenfondue, Brühefondue, Fettfondue
Ingredients	Meat, fish, tofu, bread, potatoes, mushrooms, apples, broccoli, cauliflower, cornichons, onions, olives, tomatoes, fruits, pickles, eggs, chocolate, marshmallows, cookies, waffles, etc.
Equipment	Fondue set, long-stemmed forks, small sieves, Rechaud, electronic heating plate, etc.

Käsefondue (cheese fondue)

The classic Swiss cheese fondue is made with a dry, acidic wine—approximately 100ml of wine for 200g of cheese. The wine and cheese mixture is best served with a selection of dippers such as:

Various types of bread
Small potatoes (with skin on)
Mushrooms (halved or quartered depending on size)
Landjäger (cubed)
Apples (best served sour and sliced or cubed) and pears (canned or fresh)
Broccoli or cauliflower florets (blanched)

On the side, you can also serve:

Cornichons, cocktail onions, olives, sun-dried tomatoes, peppers, asparagus tips, corn cobs, fruits (canned or fresh), mixed pickles, or more corn cobs

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Fleischfondue (meat fondue)

Fleischfondue, or meat fondue, is a fun and social meal that is perfect for special occasions, especially during the winter months. It is also a great choice for families as it can be prepared in advance, and everyone can create their own combinations at the table.

Meat

For a classic meat fondue, it is recommended to use lean meats such as filet of beef, pork, or poultry. Other options include rump steak, turkey breast, or even burgers. The meat should be cut into small, evenly-sized cubes, and it is important to pat the meat dry before cooking to prevent splashing when added to hot oil.

Broth or Oil

Meat fondue can be prepared in either hot oil or broth. The broth option is healthier and less fatty, while the oil option will give the meat a crispier texture. For broth, a homemade vegetable or beef broth is ideal, and for oil, sunflower oil is a good choice due to its high smoke point and neutral taste.

Amount of Meat

For a meat fondue, plan for 200-300 grams of meat per person. If you are offering three different types of meat, 100 grams per type of meat per person is sufficient. The amount of meat needed will also depend on the amount and variety of side dishes offered.

Side Dishes

A meat fondue is best served with an assortment of side dishes, including salads, dips, sauces, and bread. Salads can include leafy greens such as arugula or field salad, or grain-based salads like couscous or bulgur. For dips, options like ketchup, BBQ sauce, and a creamy quark dip are always popular. Fruity-spicy chutneys also go well with meat fondue. In addition, crusty bread, such as baguette, is a must-have to round out the meal.

Cooking Tips

When cooking meat fondue, it is important to not overcrowd the pot to maintain the temperature of the oil or broth. For meatballs or poultry, ensure they are thoroughly cooked.

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Schokoladenfondue (chocolate fondue)

Types of Chocolate

You can use any type of chocolate for your fondue, including white, milk, or dark chocolate. If you want to reduce the sweetness, you can use dark chocolate with a cocoa content of at least 70%. You can also mix different types of chocolate to create your desired flavour and cocoa content. For a unique twist, you can add nuts, caramel, or crocant to your chocolate, or even use leftover Christmas or Easter chocolate figures.

Dipping Ingredients

The most popular dipping ingredients for chocolate fondue are fruits, especially those that are in season. You can also use dried fruits or import more exotic fruits for a fun twist. If you want to get creative, you can also dip marshmallows, crackers, cookies, biscuits, or even small pieces of cake or bread. For an extra touch of indulgence, you can roll your dipped fruits or biscuits in toppings such as coconut flakes, chopped almonds, pistachios, or hazelnuts. You can also use sweet sprinkles or crocant for an extra sweet touch.

Alcoholic Additions

To make your chocolate fondue a little more adult, you can add a splash of alcohol. Suggested liquors include Baileys, Amaretto, rum, or Cointreau. You can also add a shot of espresso or instant coffee to your fondue for a caffeine kick.

Fondue Equipment

To prepare your chocolate fondue, you will need a fondue pot, preferably made of ceramic or porcelain, as these materials conduct heat more slowly and will prevent your chocolate from burning. You will also need a heat source, such as a small cooker or a tealight, to keep your fondue warm. Fondue forks or regular forks can be used for dipping.

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Beilagen (accompaniments)

The side dishes are what make a fondue. While bread is a must, it's worth offering a few lighter accompaniments too, as fondue can be quite rich.

A crisp baguette, ciabatta or pizza bread is a great place to start. For a more German flavour, try a Knoblauchbaguette, a summer classic that works just as well in winter. Simply spread some of the leftover garlic butter on the bread and serve it as a side.

If you want to offer something a little healthier, a fresh leaf salad is a great option. Try a winter variation with field salad, rocket or radicchio. Grain salads with couscous, bulgur or hirse are also a good option, and always a hit with kids. If you're serving fondue to children, a pasta salad is a good option to fall back on.

For those who like their salads a little more German, a Süddeutscher Kartoffelsalat (south German potato salad) is a great option. With a sour base of mayonnaise and yoghurt, it's the perfect side for a fatty Brühe- or Fett-Fondue. If you're feeling more north German, simply leave out the mayonnaise.

If you're serving a meat fondue, a Rote Beete Salat mit Apfel (beetroot salad with apple) is a great, light option. It takes just five minutes to prepare and is the perfect counterpoint to a heavy meal.

For something a little more unusual, try serving large Romaine lettuce leaves as Salathappen zum Dippen (salad bites for dipping). They can be used as wraps for meat, vegetables and sauce, or for dipping into the various sauces.

If you're serving Käsefondue, it's worth offering some fruit and vegetables to dip into the cheese. Try apples—the sharper the better—or pears, either fresh or tinned. Champignons are another good option, as are small, boiled potatoes.

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Saucen (sauces)

Sauces are essential to a delicious fondue, as they add flavour and variety. Here are some sauce ideas to accompany your next fondue meal.

A good strategy is to offer a mix of sauces, including a creamy aioli, a fondue sauce based on yoghurt or quark, and a lighter sauce such as honey-mustard or salsa.

Classic Fondue Sauce with Herbs

This sauce is a classic and goes well with meat, fish and vegetables. You can adapt the herbs according to your taste and what is available.

Horseradish Sauce

This sauce has a pleasant sharpness and goes well with fish fondue, as well as the traditional meat fondue.

Garlic Mayonnaise

A creamy garlic mayonnaise is a must for any fondue. It can be made with just three ingredients and no egg yolk.

Aromatic Salsa Sauce

A salsa sauce provides a fresh contrast to creamy sauces like herb quark.

Roasted Pepper Sauce

Grilled peppers make this sauce irresistibly tasty. It's also great for refining tomato sauces.

Cream Cheese, Feta and Sun-Dried Tomato Sauce

This sauce is extra tasty thanks to the addition of feta cheese and sun-dried tomatoes. It goes well with marinated salmon and is even better when made with Dijon mustard and good-quality honey.

Other Sauce Ideas