How to Make Fondue
Learning how to make fondue starts by recognizing the right type of fondue equipment to use for each occasion. This table, although overly simplified, should help you see the differences between various fondue pots.
Fondue Pots | Specifications | |
|---|---|---|
Cheese Fondue |   | Pots like the Swissmar Red ceramic pot with Swiss Flag symbol Separate gel refill units can be purchased like the Swissmar Swiss Fire Gel 3-Ounce Tins of Fondue Fuel (Sleeve of 3) |
Chocolate Fondue |   | Chocolate fondue pots like the Swissmar 12-Piece FEST Chocolate Fondue Set The pot is smaller and not as deep. These pots are also used for all sorts of dessert fondues like caramel fondue, etc. |
Oil or Broth Fondue |   | Fondue pots used for hot oil or broth fondue normally have a smaller opening than cheese fondue pots to prevent hot oil splatters. They are normally made of stainless steel or copper. Many also come with an inner sleeve that can be used to transform your fondue pot into a double-boiler so that it can also be used for chocolate and cheese fondue like this one: Swissmar Arosa 11 Piece Stainless Fondue Set. |
There are also versatile electrical pots that can be used for all types of fondue, such as the Trudeau Electric 3 in 1 Fondue 11 Piece Set
Learn more about fondue equipment such as fondue plates, fondue forks and fondue fuel here.
Fondue Recipes and Fondue Dips
You can find a variety of fondue recipes on this site. These recipes are sorted by category and you will find delicious fondue recipes on each of these pages:
- Cheese Fondue Recipes
- Chocolate Fondue Recipes
- Caramel Fondue Recipes
- Other Dessert Fondue Recipes
- Broth Fondue Recipes
- Hot Oil Fondue Recipes
- Red Meat Fondue Recipes
- Chicken Fondue Recipes
- Seafood Fondue Recipes
- Vegetarian Fondue Recipes
- Dip Recipes for Hot Oil and Broth Fondue
Some people get confused with the dip recipes provided on this site. They contact me to inquire how to make fondue with these dips. Dips should only be used with the hot broth or hot oil recipe. Basically, you cook your meat, seafood or veggies into the broth or oil, then you let it cool a little and dip it into these dips to add flavor.
How to Make Fondue - Quantities
It can be difficult to determine how much to prepare, so here are a few guidelines on how to make fondue and how much to make:
- Cheese: if you intend on serving cheese fondue as an appetizer, each guest should have about 100 g (3.5 oz) of cheese. When served as a main meal, plan to use about 200 g (7 oz) per guest.
- Meat for Hot Oil Fondue: most guests eat about 225 g (0.5 lb) of meat, prepared into bite-sized cubes.
- Sliced meat for broth fondue: most guests eat about 225 g (0.5 lb) of meat, sliced thinly.
- Seafood for broth or oil fondue: if you only serve seafood, plan for 180 g (6 oz) of seafood or fish per person.
- Broth quantity: For 1 pot (for 4 people), prepare 1.5 to 2 L (6 to 8 cups) of broth. Broth evaporates or gets absorbed by the food during fondue, so have a little extra on the stove top.
- Dips: I recommend 3 to 5 dips if you serve hot oil or broth fondue. Each guest would use about 125 ml (1/2 cup) of various dips (approximate total dip volume per guest)
- Chocolate: Each guest should have about 60 g (2 oz) of chocolate.
- Fruit dippers: Plan for the equivalent of 1 to 2 fruit per person. For example, one banana, one orange, one apple and a donut can be cut into bite-size pieces and should be enough for about 3 people.
- Bread dippers: Plan for the equivalent of 2 to 3 servings of bread per person when you have cheese fondue as an appetizer.
Obviously, these quantities are only meant as guidelines and you should prepare a bit more, especially if some of your guests have a large appetite!
