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8
When making a broth fondue, use
a homemade stock that has been
strained, or a purchased stock or broth
that is avorful, but low in sodium – a
high-sodium stock will become more
concentrated as the evening progresses.
Season broths with fresh ginger, green
onions, spices, or fresh herbs for avorful
dipping.
Keep additional hot stock/broth available
to add to the fondue pot as necessary.
Dips
• Cook nely chopped onions or aromatic
vegetables for avoring at Med.
• Increase temperature to High.
• Add liquids and bring to slow boil.
• Reduce heat to Med to gradually add
shredded cheeses or other llings.
• Hold dips for serving at Low.
TIPS & HINTS
General Fondues and Don’ts
To serve fondue, give each diner a
dinner plate, a fondue fork, and a dinner
fork along with a large napkin. Fondue
etiquette indicates that the food should
not be eaten from the fondue fork but
transferred rst to the diner’s own fork.
Fondue forks are very sharp and get very
hot when in when in hot liquid or hot
broth. If a dipping sauce gets on a fondue
fork, it can “contaminate” the liquid or
broth, causing a burnt or “off” taste.
• All dipping foods should be cut into
bite-sized pieces.
• Fondue dipping sauces can be served
in bowls with ladles so a small amount
of sauce can be placed on each dining
plate, or individual ramekins can be
used for each diner.
• To serve fondue at the dining table, set
fondue pot in the center of the table
on a trivet. It maybe a good idea to
cover the table with a protector and
tablecloth, as there may be dripping.
• Diners should never “double dip” and
place the bitten portion of a piece of
food back into the communal fondue
pot.
Order Your Favorite Drink
When making fondue, use a wine or beer
that you would prefer drinking. Taste and
avor are important—if you wouldn’t drink
it, don’t cook with it. The same holds true
for liquors and liqueurs.
• A Sauvignon Blanc or Pinot Grigio is a
good choice for making
cheese fondue.
• Champagne or Prosecco is another
good choice.
• Chardonnays and red wines are not
recommended for fondue cooking
because the taste of chardonnay can
be overwhelming and red wine lacks
color appeal.
Food Prep
• Foods for dipping should not be left
at room temperature for longer than 2
hours.
• Cook no more than 8 pieces of food at
one time to ensure thorough cooking
and to prevent splashing.
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