16 Sweet & Savory Fondue Recipes For Every Mood (2024)

FAQs

Can fondue be sweet or savoury? ›

It doesn't get more classic than fondue. Whether you're serving it up as an easy appetizer or as the cherry on top dessert to your dinner party spread, it's a simple but effective dip perfect for sweet and savory pairings.

There are four commonly prepared types of fondue. They are cheese fondue, chocolate fondue, oil fondue (also known as meat fondue), and broth fondue.

Select the Right Tools. In addition to the fondue pots, you'll want multiple fondue forks—at least two per person per course. Each person needs one fork to put in the pot and one fork to eat with if you want to avoid double-dipping.

The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you aren't sure what to pick, use even amounts of these three. Together are lush and complex. For classic Swiss cheese fondue (meaning one like what you would find in Switzerland), a mix of traditional, firm mountain-style cheeses is best.

Fondue rules

You must not double dip, and never put your fork directly into your mouth.

There are three main types: cheese fondue, oil or broth fondue and chocolate fondue. Cheese fondue Mixing a variety of cheeses is best when serving a cheese fondue. Before you start, rub a garlic clove inside the pot for added flavor. Shred all cheeses that will be used to create the fondue before melting it.

When making fondue, the first thing to consider is what type of ingredients you want to use; if you are a vegetarian, you may prefer the oil. The oil is also a healthier option because it contains no fat or calories. However, if you like meat and cheese, the broth is better because it has more flavors.

Never lick the fondue pot, no matter how tempting. Never eat directly off the fondue fork. Never forget your food in the pot. Never pour the contents of the pot onto your plate.

The best cut of beef for fondue

Now isn't the time to go for budget steak, so indulging in higher-price, higher-quality meat cuts such as sirloin, tenderloin, and even filet mignon is the way to go. These cuts are all tender, rich in flavor, and all but guaranteed to stay juicy after cooking.

Blanched vegetables: broccoli, asparagus, green beans, snow peas, or snap peas. Blanch in a pot of lightly salted boiling water for a minute or two to soften them up just a bit. Drain them well before putting them out on a serving tray.

Is cornstarch or flour better for fondue? ›

The cornstarch protects the proteins and the fat in the cheese from breaking down and becoming clumpy and lumpy. Some recipes use flour, but I think that changes the taste of the fondue, making it more starchy. That being said, if you don't have cornstarch you can substitute flour. Thirdly, keep the heat low.

A cheese fondue mixture should be kept warm enough to keep the fondue smooth and liquid but not so hot that it burns. If this temperature is held until the fondue is finished there will be a thin crust of toasted (not burnt) cheese at the bottom of the caquelon. This is called la religieuse (French for the nun).

Olive oil, while delicious, is not the best choice for fondue because it has a strong flavour and a relatively low smoke point. Instead, consider using Canola oil, which is inexpensive, has a neutral flavour, and has a high smoke point. Peanut oil, grapeseed oil, and sunflower seed oil are good options.

Most people think of shellfish and crustaceans as savoury foods, but I find them very sweet. Crayfish, crab, and scallops are deliciously sweet when fresh and are really complemented by citrus, sea salt and a creamy element to balance their flavour.

The most basic difference between the two is that sweet food has a dominant taste of sugar or honey, while savoury food is full-flavoured and predominantly salty.

a(1) : a preparation of melted cheese (such as Swiss cheese and Gruyère) usually flavored with white wine and kirsch. (2) : a dish that consists of small pieces of food (such as meat or fruit) cooked in or dipped into a hot liquid.