Kamil Perry
Fondue is a Swiss dish that is typically made by melting cheese and combining it with wine. However, it is possible to make this dish without wine by substituting it with chicken or vegetable broth, stock and milk, or even water. The key to achieving the right consistency is to use gentle heat and add the cheese slowly, stirring constantly to prevent lumps. This dish is perfect for sharing with friends and family and can be served with a variety of dippers such as bread, vegetables, and meat.
| Characteristics | Values |
|---|---|
| Type of broth | Chicken broth, vegetable broth, or a combination of low-sodium stock and milk |
| Temperature | 60°C or 140°F |
| Cheese | Emmental, Gruyère, Fontina, or a mix of these |
| Toppings | Bread, apples, carrots, bacon, baby potatoes, mushrooms, broccoli, cauliflower, cherry tomatoes, capsicums, gherkins, pickled onions, etc. |
| Other ingredients | Lemon juice, cornstarch, garlic, paprika, clove powder, nutmeg powder, pepper |
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What You'll Learn
Use stock, milk or water as a base
Use Stock, Milk, or Water as a Base
Stock, milk, or water can be used as a base for cheese fondue instead of wine. Any stock of your choice will work, including chicken or vegetable stock. If using stock, it is recommended to use low-sodium stock or to add more water to a regular sodium stock to mitigate the salt levels.
Milk can also be used as a base, but it may become too rich if used exclusively, so it is recommended to combine it with stock. Just as with milk, using only stock may make the fondue too salty, so combining it with milk can help balance the flavours.
Water can also be used as a base, but it may not add as much flavour or richness as stock or milk. However, if you are looking for a simple and straightforward option, water can be a good choice.
To make cheese fondue with stock, milk, or water, start by sauteing minced garlic in a pot over medium-high heat until fragrant, which should take about 2 minutes. Then, add your choice of stock, milk, or water, along with lemon juice, and mix well. Stir frequently and bring the mixture to a low simmer. Once it reaches a simmer, reduce the heat to low-medium.
Add about 2 handfuls of grated cheese and use a spatula to mix until the cheese melts. Keep adding handfuls of cheese and stirring until all the cheese has melted and the fondue has a thick and creamy consistency. You can use a variety of cheeses, such as Emmental, Gruyere, Fontina, or a combination of these. It is important to use high-quality cheese to ensure the best flavour and texture.
Finally, add spices such as paprika, clove powder, nutmeg powder, and freshly cracked pepper to taste, and mix well. Serve the fondue immediately with your choice of dippers, such as bread, vegetables, or potatoes.
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Saute garlic in a pot
To sauté garlic in a pot, start by slicing off the roots of the garlic cloves. Depending on your recipe, you may need more or fewer cloves. Next, crush, slice, or mince the garlic. Minced garlic will release more juices, resulting in a more intense flavor.
Add half to one tablespoon of oil or butter to the pot and place it on the stove. You can use olive oil, butter, vegetable oil, or another type of cooking oil. If using butter, keep in mind that it burns faster. Turn on the heat and warm up the oil over low heat for about one minute. Make sure the oil is only slightly hot—it should not be smoking.
Once the oil is heated, stir in the garlic with a wooden spoon or spatula. Sauté the garlic over low to medium-low heat for 20 to 60 seconds, stirring frequently to prevent burning. The garlic is done when it is fragrant and has a light golden color. If the garlic turns dark golden or brown, it has burned.
You can now add additional ingredients to the pot to create your fondue. For a wine-free fondue, you can use a combination of low-sodium stock and milk instead of wine. Chicken or vegetable stock works well, and you can adjust the salt levels by adding more water if needed. You can also use just stock or milk, but be aware that stock can get too salty, and milk can become too rich.
Enjoy your delicious and creamy cheese fondue!
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Add lemon juice
While wine is a classic ingredient in cheese fondue, it can be substituted with chicken or vegetable stock, milk, or even water. The role of wine in fondue goes beyond its flavour: the natural tartaric acid in wine prevents the cheese's casein proteins from clumping together and turning the fondue into a stringy, oily mess.
This is where lemon juice comes in. Lemon juice contains citric acid, which has the same effect as tartaric acid. It helps stabilise the emulsion of melted cheese and prevents the fondue from breaking. It also adds a bright, tangy flavour that balances the richness of the dairy fat.
When making cheese fondue without wine, add a splash of lemon juice to the pot. You can also add some kirsch for a boozy touch. Continue to add the cheese a handful at a time, stirring until it is mostly melted before adding the next handful. Keep the heat low to prevent the fondue from breaking.
If you are making a large batch of fondue, you can add the lemon juice at the end. Once all the cheese has been added and melted, stir in the lemon juice until it is fully incorporated. Season with salt and pepper to taste.
Lemon juice is a key ingredient in fondue, providing stability and a bright flavour that cuts through the richness of the cheese. It is an essential substitute when making cheese fondue without wine.
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Choose the right cheese
Cheese is the star of the show in a fondue, so it's important to choose the right one. The traditional choice for a classic fondue is Swiss cheese, specifically Emmental, Gruyère, or a mix of both. Gruyère is often considered the main base of the fondue. If you don't have access to these cheeses, you can also use Fontina or even a mix of shredded sharp cheddar and parmesan. Gouda, however, is not recommended as it does not become runny when melted.
When choosing your cheese, it is important to opt for the best quality you can get. This will make all the difference in the final product. You can purchase cheese from specialty stores or high-quality grocers. If you are unable to find the right cheese, you can also substitute it with a block of non-animal rennet cheese.
To ensure a smooth and creamy fondue, it is recommended to use cornstarch. The cornstarch helps to protect the protein structures in the cheese and ensures a smooth result without adding any additional flavour. If you are unable to use cornstarch, you can substitute it with alternatives like arrowroot powder.
In addition to the cheese, you can also add some shredded mozzarella and parmesan cheese to your fondue. These cheeses can be piled into ramekins with salt and pepper and drizzled with olive oil to create a delicious baked cheese dip.
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Stir constantly to prevent lumps
To make cheese fondue without wine, it is important to stir constantly to prevent lumps. The traditional Swiss cheese fondue uses white wine as its base, but you can substitute it with a combination of low-sodium stock and milk. Water can also be used, but stock or milk adds more flavour and richness to the fondue.
When making cheese fondue, it is important to add the cheese slowly, in small handfuls at a time, while stirring out the lumps in each addition. This is the quickest method for making fondue, as long as the flame is burning very low. Using a thick-based pot can also help produce better results.
The key to achieving a smooth fondue is gentle heat. A traditional fondue pot is heated by a tiny flame, such as a tea light, to maintain a low temperature. If the heat is too high, you can place the pot on top of another pan to create more layers for the heat to break through.
Additionally, thoroughly coating the shredded cheese with cornstarch will help prevent cheese fondue from clumping. Cornstarch protects the protein structures in the cheese, ensuring a smooth result without altering the flavour.
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Frequently asked questions
You can use a combination of low-sodium stock and milk. Chicken stock is a good option, but vegetable stock works too for a vegetarian fondue.
The traditional choice is Swiss cheese, such as Emmental, Gruyère, or a mix of both. However, you can also use Fontina, Gouda, Mozzarella, Parmesan, or Cheddar.
The key is gentle heat. If you're using an electric fondue pot, start by sauteing minced garlic in the pot on medium-high heat for about 2 minutes. Then, add your stock and lemon juice, stirring frequently and bringing it to a low simmer. Once it simmers, reduce the heat to low-medium and add your cheese, stirring until it melts.
Fondue is typically served with cubes of crusty bread, roasted or boiled potatoes, gherkins, pickled onions, and blanched vegetables like broccoli, cauliflower, cherry tomatoes, and capsicums. You can also serve it with apples, carrots, or bacon.
Yes, you can make cheese fondue up to 3 days in advance. However, it will thicken in the refrigerator, so when you're ready to serve it, place it over low heat and gradually add stock or milk to thin it out, stirring constantly until it's melted again.
