Bushra Griffith
Fondue is a fun, communal dish that is perfect for sharing with friends and family. It is traditionally made with cheese and wine, heated and served in a communal pot, with various foods for dipping. However, not everyone has a fondue pot, and it may not always be practical to use one. The good news is that it is still possible to make and serve delicious, lump-free fondue without a fondue pot.
| Characteristics | Values |
|---|---|
| Heat | Gentle heat is required to make fondue without a fondue pot. |
| Pot | A thick-based pot is best for making fondue without a fondue pot. |
| Ingredients | Wine, cornstarch, lemon juice, and cheese are the main ingredients. However, you can use any cheese you like and add other ingredients like garlic, kirsch, nutmeg, mustard, or beef broth. |
| Dippers | Fondue is often served with cubed crusty bread, but you can also use boiled potatoes, vegetables, fruits, pretzels, or meat. |
| Preparation | First, add the wine and garlic to the pot, then add the cheese in batches, stirring to remove lumps. Serve immediately and reheat as needed. |
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What You'll Learn
Use a thick-based pot on a low heat
If you don't have a fondue pot, a thick-based pot on low heat is a great alternative to prepare and serve cheese fondue.
First, add the wine and garlic to the pot and bring to a simmer. You can also add lemon juice at this stage. The acid in the wine will help keep the cheese mixture smooth and gives it an even texture. For this reason, choose a dry, high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. If you don't want to use wine, you can use beer instead.
Next, add the cheese a little at a time, stirring well between each addition to ensure a smooth fondue. You can also add cornstarch to the cheese beforehand to help maintain a silky consistency. The amount of cornstarch will depend on the type of cheese you are using. For hard or semi-hard cow's milk cheeses like cheddar, parmesan, or gouda, use 1 tablespoon of cornstarch per pound of cheese. For soft cheeses like camembert or brie, increase this ratio to 3 to 6 tablespoons of cornstarch per pound. If you are using sheep's milk cheese, double the ratio to 2 tablespoons of cornstarch per pound to balance the higher fat content.
Once all the cheese has been added, continue to stir for 4-5 minutes until everything is fully melted, smooth, and creamy. If the fondue gets too thick, you can add more wine to thin it out. You can also add other ingredients at this stage, such as mustard or nutmeg.
Serve the fondue with an assortment of bite-sized dipping foods such as crusty bread, potatoes, apples, pears, vegetables, or meat. Enjoy!
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Use a crockpot
If you don't have a fondue pot, a crockpot is an excellent alternative for serving cheese fondue. The very nature of crockpot cooking is low and slow, making it perfect for gently heating your fondue without burning it. Here's how you can use a crockpot to serve cheese fondue:
Prepare Your Ingredients
Firstly, gather your ingredients. The great thing about fondue is that you can use any cheese you like. Traditional Swiss fondue uses a combination of Gruyère and Emmentaler, but you can experiment with different cheeses like cheddar, gouda, parmesan, or even softer cheeses like camembert and brie. Just remember that the type of cheese you choose will impact the texture and consistency of your fondue. For a classic fondue, you'll also need white wine—a dry, high-acid wine like Sauvignon Blanc or Pinot Gris works well. Cornstarch is another essential ingredient, as it helps to create a smooth and silky fondue by stabilizing the proteins in the cheese. Finally, you can add seasonings like garlic, nutmeg, mustard, or lemon juice to taste.
Combine Ingredients in the Crockpot
Once you have your ingredients, simply combine them all in the crockpot. Start by adding your wine and any seasonings, such as garlic or nutmeg. Then, gradually add your cheese a little at a time, stirring well between each addition to ensure a smooth fondue. If you're using cornstarch, mix it with a small amount of wine before adding it to the crockpot to prevent lumps.
Heat the Fondue
Turn the crockpot to high heat and cover it for an hour and a half. Stir the fondue every fifteen minutes or so to prevent it from burning and to ensure even cooking. If you're using garlic cloves, remove them after the first stir to prevent them from becoming bitter. For the last few minutes of cooking, remove the lid to allow any excess moisture to escape.
Serve the Fondue
Once your fondue is smooth and creamy, it's ready to serve. Provide an assortment of bite-sized dipping foods such as crusty bread cubes, potatoes, apples, pears, vegetables, or pretzels. If you're serving a large group, you can keep the crockpot on a low setting to keep the fondue warm and melted. Just be sure to stir occasionally to prevent it from burning.
Using a crockpot is a simple and effective way to serve cheese fondue without a traditional fondue pot. Just remember that the key to successful fondue is gentle heat and consistent stirring to achieve that perfect, creamy texture.
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Broil in the oven
Broiling in the oven is a great option if you want a quick, immediate melted cheese fix. This method does not produce a traditional fondue, as it does not involve the emulsification of cheese and wine, but it does create a delicious baked cheese dip.
To make a baked cheese dip using your oven's broiler, start by choosing your cheeses. While traditional Swiss fondue uses firm Swiss or Alpine cheeses like Gruyère or Emmentaler, you can use any cheese you like for this version of the dish. Grate your chosen cheeses and pile them into ramekins with salt and pepper. Mozzarella and Parmesan work well together, and Ina Garten uses Fontina in her version of this dish.
Next, drizzle the tops of the cheese with olive oil. Place the ramekins under the broiler for 4-5 minutes. Serve immediately with crusty bread, or, for a gluten-free option, baby potatoes, bell peppers, and sliced apples.
Remember, this method does not produce a traditional fondue, so if you are looking for a smooth, emulsified fondue, you may want to try a different method. However, if you are short on time or simply looking for a delicious baked cheese dip, this method is a great option.
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Use a double-boiler
If you don't have a fondue pot, you can use a double boiler to make cheese fondue. The key to making fondue is gentle heat, and a double boiler is an excellent way to achieve this. Here's how to use a double boiler to make cheese fondue:
First, add the wine and garlic to the top pot of the double boiler. Bring this to a gentle simmer over medium-low heat. It is important not to use a heat that is too high, as this can cause the cheese to burn, seize up, or separate. Once the wine is simmering, add the cheese in small batches, stirring well between each addition. Use a thick-based pot if possible, as this will produce the best results. Stir out any lumps that form as you add the cheese.
You can use a variety of cheeses for fondue, but it is important to choose a cheese that melts smoothly. Good options include fontina, Gruyère, and gouda. If you are using a hard or semi-hard cheese, such as cheddar, parmesan, or gouda, you can use a ratio of 1 tablespoon of cornstarch to 1 pound of cheese. For softer cheeses like camembert or brie, increase the ratio to 3 to 6 tablespoons of cornstarch per pound.
Once all the cheese has been added and the mixture is smooth, you can stir in additional ingredients like brandy, mustard, and nutmeg to taste. If your fondue becomes too thick, you can add a little more wine to thin it out. Serve the fondue with an assortment of bite-sized dipping foods, such as bread, vegetables, or meat. Enjoy!
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Adjust cornstarch ratio for different cheeses
Cornstarch is added to cheese fondue to thicken it and prevent the cheese from clumping. It also helps to emulsify the cheese and acts as an anti-clumping agent. The amount of cornstarch to add depends on the type of cheese being used. For example, if using a cheese that is known to clump more, such as mozzarella, you may want to add more cornstarch. Conversely, if using a cheese that melts particularly well, such as fontina, you may want to use less cornstarch.
It's important to note that cornstarch should be used sparingly, as too much can affect the texture and taste of the fondue. Additionally, it's essential to thoroughly coat the shredded cheese with cornstarch before adding it to the fondue to ensure it is well combined.
When substituting cornstarch for flour, it is recommended to use 20%-30% more flour than the specified amount of cornstarch. This is because flour has a lower starch content and can affect the consistency of the fondue. However, it's important to be cautious when adding flour as it can result in a raw flour taste if not cooked properly.
Some popular cheeses used in fondue include Swiss cheeses such as Gruyère, Emmental, and Appenzeller. These cheeses are known for their creamy and buttery texture, making them ideal for melting. Other suitable cheeses include fontina, gouda, and cheddar.
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Frequently asked questions
Traditional Swiss fondue uses firm Swiss or Alpine cheeses like Gruyère, Emmentaler, Vacherin Fribourgeois, Appenzeller, or Raclette. However, you can use any cheese you like, including cheddar, parmesan, gouda, camembert, or brie.
A thick-based pot will produce the best and most foolproof results. You can also use a crockpot, or a double-boiler.
You will need wine, cornstarch, garlic, nutmeg, salt, and lemon juice. You can also add mustard, kirsch, pepper, flour, or meat broth.
Fondue is often served with cubed French bread, boiled potatoes, sliced fruit (such as apples or pears), vegetables (such as cauliflower, broccoli, or sliced bell peppers), croutons, breadsticks, or pretzels.
