Cheese Fondue Without Wine: Alternative Ingredients For A Classic

Cheese fondue is a fun, communal dish that's perfect for a party or special occasion. While it's traditionally made with white wine, there are several alternatives you can use if you're looking for a non-alcoholic version or just want to try something different. One option is to substitute chicken or vegetable stock, which will add flavour and richness to your fondue. You can also use a combination of stock and milk for a smoother consistency. Just be sure to use low-sodium stock or add more water to regular stock to mitigate the salt levels. Another option is to use apple cider or juice, which will give your fondue a fruity twist. If you want to stick to a more traditional flavour profile, you can simply use water or alcohol-free wine. Whatever substitute you choose, don't forget to add a splash of lemon juice or vinegar to provide the acidity needed to prevent the cheese from clumping together.

Chicken broth and lemon juice

To make a non-alcoholic fondue, substitute one cup of chicken broth and a quarter teaspoon of lemon juice for the wine. The broth can be chicken or vegetable stock, depending on your preference. If you are making a vegetarian fondue, vegetable stock is a good option.

The amount of lemon juice is important, as it provides the necessary acidity to prevent the cheese from becoming stringy. The lemon juice also adds a nice brightness to the sauce, which can otherwise be quite heavy.

When making a cheese fondue, it is also important to use good-quality cheese and to grate the cheese yourself, as pre-shredded cheese can be coated with anti-caking agents that make it harder to melt. Cornstarch can also be added to the cheese to help it melt smoothly and to thicken the fondue.

Fondue is typically served with cubes of crusty bread, roasted or boiled potatoes, and blanched vegetables such as broccoli, cauliflower, and cherry tomatoes. It can also be served with gherkins, pickled onions, and apples.

Apple cider and lemon juice

If you're looking for a substitute for wine in cheese fondue, apple cider and lemon juice is a great option. The natural tartaric acid in wine prevents the cheese's casein proteins from clumping together and turning the fondue into a stringy mess. Therefore, the acidity from the lemon juice is essential to keep the cheese from stringing together. The apple cider will also add some nice fruity notes to the fondue.

If you want to make a larger batch of fondue, you can try making a small batch first (a third of a cup or less) to test out the apple cider and lemon juice combination. This way, you can adjust the amounts of each ingredient to your liking before scaling up for the full meal.

In addition to apple cider and lemon juice, there are also other non-alcoholic substitutes you can use in place of wine in cheese fondue. Some options include chicken broth, ginger ale, white grape juice, or white wine vinegar. You can also use non-alcoholic wine or alcohol-removed wine, which typically has around 0.5% alcohol content. However, keep in mind that some recovering alcoholics may prefer to avoid these options.

Stock and milk

Ingredients:

• 200g of shredded cheese of your choice (Gruyere, Swiss Cheese, or Cheddar Cheese are recommended)
• 100ml of low-sodium chicken stock
• 50ml of milk
• 1/2 teaspoon of minced garlic
• Lemon juice (optional)
• Spices and seasonings of your choice (optional)

Instructions:

• Add cornstarch to the shredded cheese and toss to coat evenly.
• In a saucepan or fondue pot, combine the stock, milk, and garlic. You can also rub the saucepan with garlic for a hint of garlic flavour.
• Turn on the heat and bring the mixture to a gentle simmer over low to medium heat.
• Gradually add the cheese in batches, stirring gently until each batch is almost completely melted before adding the next. Be patient!
• Once all the cheese has been added and is almost completely melted, add your choice of spices and seasonings, if desired. Continue stirring to combine.
• Finish off by stirring in lemon juice, if using. Your cheese fondue is now ready to serve!

Notes:

• It is recommended to use block cheese instead of pre-shredded cheese, as the pre-shredded versions often contain anti-caking agents that can make it harder to melt.
• When melting the cheese, use low heat and stir gently to prevent the cheese from breaking and becoming clumpy.
• Cornstarch helps stabilise the cheese and thickens the fondue. Lemon juice or lime juice can also be added to mimic the stabilising effect of wine due to their citric acid content.
• To serve the fondue, maintain a constant low temperature while stirring. Too high a temperature will cause the cheese to burn or break, while too low a temperature will cause the cheese to thicken and set.

Alcohol-free wine

If you are looking for a non-alcoholic alternative to wine, you can try a combination of low-sodium stock and milk. You can use any type of stock, such as chicken or vegetable stock, and if you want to make it vegetarian, you can opt for vegetable stock. You can also add milk to the stock to give it a nice richness. Just be aware that using only milk might make the fondue too rich. Therefore, a 50/50 mix of milk and stock is recommended.

Another option is to use a combination of stock and lemon juice or vinegar. The acidity from the lemon juice or vinegar is essential to keep the cheese from stringing together. You can use rice vinegar, white wine vinegar, or apple cider vinegar. It is recommended to stay away from distilled white or malt vinegar (too strong) or balsamic or red wine vinegar (could colour the cheese).

Additionally, you can toss the grated cheese with cornflour (cornstarch) before adding it to the fondue pot to help stabilise the cheese and thicken the fondue.

Ginger ale, white grape juice, or white wine

If you are avoiding alcohol, it is important to add some lemon juice or vinegar to your fondue to replicate the acidity of wine, which is essential to prevent the cheese from clumping together. You can also use a combination of stock and milk to replace the wine, but be aware that using just milk may make your fondue too rich, and just stock may make it too salty.

Frequently asked questions