Fondue Essentials: Equipment And Ingredients For A Perfect Fondue

Fondue is a fun and interactive dining experience that's perfect for a dinner party or a romantic date night. It's a Swiss dish that gained popularity in the US in the 1960s and involves dipping small pieces of food into a hot sauce or cooking medium, such as oil or broth. While cheese fondue is the most traditional and well-known type, you can also experiment with chocolate, meat, and broth fondues.

To host a fondue night, you'll need a fondue pot, either electric or warmed with candles or sterno, as well as fondue forks and plates for your guests. It's important to have separate utensils for eating and cooking, and to avoid cross-contamination between raw and cooked foods.

For cheese fondue, you'll want to use a good-quality, creamy cheese that melts smoothly, such as Gruyère, Swiss cheese, Gouda, fontina, or Emmental. You'll also need cornstarch or flour to thicken the mixture, and wine to keep the cheese smooth and add flavour. Don't forget to provide a variety of dippers, such as bread, apples, meat, vegetables, and crackers.

If you're feeling adventurous, you can also try making chocolate fondue by melting chocolate with cream, or experiment with different types of cheese or fondue broths. So, gather your ingredients, heat up that fondue pot, and get ready to dip, dunk, and enjoy!

High-quality cheese

When it comes to making fondue, the quality of the cheese you use is paramount. While it will be more expensive, it is worth investing in good-quality cheese to ensure your fondue is rich, smooth, and indulgent. Opt for a buttery, creamy cheese that melts smoothly, such as fontina, Gruyère, or gouda. These three cheeses combined result in a lush and complex flavour profile. For a classic Swiss cheese fondue, a mix of traditional, firm mountain-style cheeses is best. Gruyere, Swiss cheese, and gouda are all excellent choices.

If you're feeling adventurous, you can also experiment with other cheese varieties. Cheddar fondue, for instance, would pair well with a more traditional cheese like Gruyère. Other options include Comté, Emmentaler (a variety of Swiss cheese), raclette, and vacherin. Just remember that the quality of the cheese will significantly impact the final product, so choose wisely!

To prepare the cheese for fondue, grate it instead of chopping it to ensure quicker melting and a smoother fondue. Grated cheese melts faster and more evenly, resulting in a silkier texture. Additionally, toss the cheese with cornstarch to thicken the fondue and prevent clumping. While flour can be used in a pinch, cornstarch is a better option as it leaves less of an aftertaste and makes the fondue gluten-free.

A fondue pot

Electric Fondue Pot

Pros: You don't need to purchase separate fuel to power a flame, can be used for cheese, chocolate, and oil-based fondues, and has easy temperature control.

Cons: You'll need to extend a plug to the table and it can be tricky to wash around the plug.

Ceramic or Cast Iron Fondue Pot

Pros: No plug required so it can be placed anywhere, classy looks, and easy to clean.

Cons: You'll need to purchase fuel like sterno for the flame and it has less precise temperature control.

When choosing a fondue pot, it's important to consider the type of fondue you'll be making and how much control you want over the temperature. If you're looking for ease of use and temperature control, an electric fondue pot might be the best option. However, if you want a more classic look and don't mind using fuel, a ceramic or cast iron pot could be a good choice.

In addition to the fondue pot itself, you'll also need fondue forks or skewers for each guest. These are long forks that are used to dip food into the fondue. It's important to have enough so that each guest has their own, as double-dipping should be avoided.

Finally, don't forget to consider the safety precautions when using a fondue pot. Always use separate plates and utensils for raw and cooked foods to avoid cross-contamination, and be cautious with hot oil to prevent accidents.

Dippers

When it comes to "dippers", the options are endless. Here are some ideas to get you started:

Classic Dippers

The most classic dippers are bite-sized pieces of bread, such as French bread, sourdough, rye, or baguette. You can also try crackers, pretzels, or chips.

Fruit Dippers

For a sweet and refreshing dip, try sliced apples, bananas, pears, peaches, or pineapples. You can also use dried fruit, orange sections, strawberries, cherries, or grapes.

Vegetable Dippers

If you're looking for something healthy and crunchy, try raw or roasted vegetables such as broccoli, asparagus, green beans, cherry tomatoes, bell peppers, celery, carrots, or cauliflower. You can also dip boiled baby potatoes or roasted potato wedges.

Meat Dippers

For a heartier option, try cured meats such as prosciutto, steak, shrimp, sausage, or thinly sliced meats like salami or pepperoni.

Other Creative Dippers

Think outside the box with unique dippers like pickles, cornichons, roasted mushrooms, tortilla chips, pita wedges, or even marshmallows!

Remember, the key to a great fondue party is variety, so have fun and get creative with your dippers!

Wine

When making cheese fondue, it's important to use a good-quality, dry white wine with high acidity. Sauvignon Blanc, Pinot Gris, and unoaked Chardonnay are all excellent choices. The wine you choose should be one that you would happily drink with dinner. It doesn't have to be expensive, but it should be something you enjoy the taste of.

For a classic Swiss fondue, you'll need about a cup of wine for every half-pound of cheese. The wine is first brought to a simmer in the fondue pot, and then the cheese is added and stirred in until melted. If your fondue becomes too thick, you can add a little more wine to adjust the texture.

If you're looking for a non-alcoholic substitute, you can replace the wine with chicken or vegetable stock. For a beer cheese fondue, simply swap out the wine for your favourite beer.

Cornstarch

To use cornstarch in your fondue, start by grating your cheese—a food processor can be useful for this step. Then, in a medium bowl, toss the grated cheese with cornstarch until all pieces are thoroughly coated. You can then add the cheese to your fondue pot a little at a time, stirring well between each addition to ensure a smooth fondue.

If your fondue does become lumpy, simply add a little more white wine to adjust the texture.

Frequently asked questions