Fondue

Fondue is a dish in which ingredients are kept warm in a communal pot so diners can dip or cook food at the table. The best-known version is cheese fondue, associated with Switzerland and the Alpine regions of France. The word also describes other preparations, including meat cooked in hot oil or broth and fruit dipped into melted chocolate.

Cheese fondue

Traditional cheese fondue commonly combines Alpine cheeses such as Gruyère and Vacherin Fribourgeois, white wine and seasonings. Garlic, lemon juice, kirsch or a starch thickener may be used depending on the regional recipe. The cheese is melted gently while stirring to create a smooth, cohesive mixture. Bread cubes are a classic accompaniment; potatoes and vegetables are also served.

Moitié-moitié is a well-known Swiss combination made with approximately equal parts Gruyère and Vacherin Fribourgeois. Other regional formulas use different cheeses and proportions.

Other styles of fondue

• Fondue bourguignonne: pieces of meat are cooked by diners in hot oil, then served with sauces.
• Fondue chinoise: thin slices of meat or other ingredients are cooked in simmering broth.
• Chocolate fondue: fruit, cake or other accompaniments are dipped into warm melted chocolate.

Keeping fondue smooth and safe

For cheese fondue, use gentle heat and stir steadily to help maintain the emulsion. A small amount of starch can help stabilize the mixture; the correct quantity depends on the cheese and liquid. For oil or broth fondue, use equipment designed for table service, keep the pot stable and avoid overfilling or splashing hot liquid.

Chef’s tip: Prepare and portion all accompaniments before the pot reaches the table. Keep the heat low enough to maintain serving temperature without scorching the cheese or overheating the chocolate.