Fondue Night: The Perfect Accompaniments For A Delicious Dip

Fondue is a great meal for a group of people, especially during the winter months, as it is sociable and can be prepared in advance. The guests put together their fondue according to their own taste at the table, so no one has to work in the kitchen during the meal. There are many different types of fondue, including meat, vegetable, cheese, and chocolate fondue. Meat and vegetable fondue can be cooked in hot fat or broth. For the classic fat fondue, it is recommended to use sunflower oil as it has a neutral taste and can be heated to a high temperature. Alternatively, you can use rapeseed or peanut oil. If you opt for a broth fondue, you can use beef broth, fish broth, or vegetable broth. The broth can be seasoned with classic European or Asian spices. For the Asian version, you can add soy sauce, sesame oil, shiitake mushrooms, ginger, anise, and garlic.

When it comes to meat, it is best to cut it into thin slices or strips, which can be easily skewered and cooked evenly. For fish fondue, it is recommended to use firm fish fillets that do not fall apart easily, such as salmon or sea devil. In addition to meat and fish, you can also cook vegetables in the broth or fat, such as mushrooms, zucchini, eggplant, and potatoes.

As for cheese fondue, it is a Swiss national dish made from a mixture of melted cheese and white wine. For a child-friendly version, you can replace the wine with buttermilk. Bread is a must for any type of fondue, and for some guests, it is enough to simply dip a piece of bread into the melted cheese. Salads and dips also go well with fondue, especially since the cooking process can take some time. Light and fresh salads, such as those with leafy greens, are a good choice to balance out the heaviness of the fondue. Couscous, bulgur, and noodle salads are also good options.

When it comes to sauces, the options are endless. Classic options include ketchup and BBQ sauce, while other popular choices are a creamy quark dip, fruity-spicy chutneys, and a cherry chutney that goes well with cheese fondue.

Salads

In Switzerland, salad is not usually served with a meat fondue, but in Germany, it is common to serve a variety of salads alongside a fondue. It is recommended to have at least three different types of green salad, such as iceberg lettuce, head lettuce, endive, or rocket salad. These can be served with a couple of different salad dressings on the side, such as a yoghurt dressing or a balsamic sauce.

There are lots of different salads that go well with fondue. Alongside the green salads, you could serve a tomato salad, a cucumber salad, or a carrot and apple salad. Fruit also works well in savoury salads, so you could try a fig and blood orange salad, or a beetroot and apple salad.

If you want to include a potato salad or a pasta salad, these are best served with a mayonnaise dressing. Potato salad and pasta salad are very popular and tend to be eaten quickly, so it's worth making a large quantity.

For vegetarians and vegans, a salad buffet is a great option, with lots of different salad leaves, vegetables, and plant-based proteins such as cheese, mozzarella, or eggs.

Breads

Bread is an essential part of a fondue meal. It is used to dip into the cheese, meat, or chocolate fondue and is also served as a side dish. Here are some bread options to serve with fondue:

White or Brown Bread

When it comes to choosing the type of bread to serve with fondue, it is a matter of personal preference. Some people prefer white bread, while others may opt for a brown loaf, such as dunkles St. Gallerbrot, dunkler Pfünder, or Ruchbrot.

Fonduebrot (Cheese Fondue Bread)

Fonduebrot is a home-baked alternative that pairs well with cheese fondue. It can be made with either brown or white flour, depending on your preference. The dough is cut into squares before baking, creating a unique presentation and allowing for easy dipping.

Baguette

A baguette is a classic choice for fondue. It is a type of French bread that is long and thin with a crispy crust. It can be served plain or as a Knoblauchbaguette, which is a baguette with a garlic butter spread.

Bread Cubes or Small Slices

When serving bread with fondue, it is essential to cut the bread into small pieces. Bread cubes or small slices are ideal for dipping into the fondue pot and can be easily speared with a fondue fork.

Bread as a Side Dish

In addition to being the main dipping vessel for fondue, bread can also be served as a side dish. For example, Ofenkartoffeln (oven-baked potatoes) are often served with a side of bread, and a bread basket with a variety of fresh breads can accompany a fondue meal.

Dips and sauces

Classic Dips and Sauces

Classic sauces such as chive sauce and remoulade are always a good choice. You can also offer exotic chutneys or fiery dips to spice things up. For a Swiss-style cheese fondue, a shot of Kirschwasser is traditional, but you could also try a dash of buttermilk to make it creamier and more child-friendly.

Fruit-Based Dips and Sauces

Fruity sauces and dips can add a refreshing touch to your fondue. Try an apple-onion chutney or anas-chilli sauce for a sweet and tangy experience. For a simple and healthy option, serve salad leaves that can be used as wraps for meat, fish, and vegetables, or for dipping into the various sauces.

Creamy Dips and Sauces

For a creamy option, try a quark dip, which goes well with potatoes and bread. A creamy aioli is another classic choice, and you can adjust the amount of garlic to suit your taste. A honey-mustard-dill sauce is perfect if you're serving fish or seafood, and can be made vegan by substituting the honey with maple syrup.

Herb-Based Dips and Sauces

Herb-based dips and sauces add a fresh flavour to your fondue. A simple herb butter can be served with bread or used as a spread. You can also try a Kräuter-Sauerrahm, made with a mixture of herbs such as parsley, dill, and chives, which is perfect for dipping potatoes into.

Meat and fish

For meat lovers, a fondue with meat and broth or fat is a classic. The best cuts of meat for fondue are fillets, such as beef fillet, pork fillet, chicken breast and lamb fillet. Buy the meat in one piece and cut it into bite-sized pieces at home. You will need about 200g of meat per person. You can marinate the meat beforehand or cook it pure in broth or fat. The smaller the pieces and the thinner the slices, the shorter the cooking time. Take the meat out of the fridge in good time and pat it dry before frying so that it doesn't splatter when you put it into the hot fat.

For a fondue with meat and broth, a strong vegetable broth is a good base. In addition to meat, fish and vegetables can also be cooked in the broth. After the fondue, the broth can be used as an aromatic meat broth. Instead of vegetable broth, you can also use other types of broth. The stronger the flavour of the broth and the spices, the more delicate the dish will be.

For a meat fondue in hot fat, you will need about 1.2 litres of oil for 6 people. Use a frying fat that can be highly heated and is as neutral in taste as possible, such as sunflower oil. Butter, margarine and cold-pressed oils are not suitable as they cannot be heated to such high temperatures. The pot should be large enough and never filled more than halfway full, otherwise the fat will splatter too much out of the pot. It is ideal to use a pot with a splatter guard, which can also be used as a fork holder. Heat the fat to a temperature of 180 degrees. Test with a wooden skewer or a piece of meat to see if the oil is hot enough. When you dip the meat into the oil and small bubbles rise, you can start cooking.

Vegetables

Good options include carrots, zucchini, fennel, bell peppers, and paprika. You can also use broccoli, cauliflower, and mushrooms, which are classic vegetables for a vegetarian fondue. Remember to blanch the vegetables before serving, otherwise they might be too hard. You can skip this step for bell peppers and zucchini.

You can also prepare a batter to dip the vegetables in before frying them in hot oil. This batter can be made from beer, egg, flour, and water, and should be well-seasoned.

If you want to avoid frying in oil, you can also cook the vegetables in a broth. This method is healthier and you will be left with a tasty soup to drink at the end of the meal.

Frequently asked questions