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Fondue Styles

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When fondue first originated there was only one type. These days there are several different styles of fondue. The basic fondue styles include:

• Cheese Fondue: This traditional style of fondue dating back to the 18th century is easy to prepare. Usually recipes call for two types of cheese melted together in white wine to ensure the cheeses melt together as well as adding flavor. Bread is put on the fondue fork and dipped into the cheese mixture. When eating cheese fondue you swirl your fork in the cheese to coat it and then let the excess cheese drip off your bread.

• Fondue Bourguignonne: Better known as Meat Fondue or Oil Fondue. It is made up of a mixture of butter and cooking oil. To prepare this style of fondue you place small pieces of lean meat onto your fondue fork and place the fork into the hot oil and let it cook to your liking. You can also use vegetables in this style of fondue. Fondue Bourguignonne is also eaten with dipping sauces. Some examples of dipping sauces are: horseradish and sour cream sauce, honey mustard sauce or butter sauce. There are a variety of recipes for dipping sauces.

• Chocolate Fondue: Many people melt their chocolate fondue with heavy cream and liquor for taste. There is a vast array of items you can dip into chocolate fondue. The list includes: marshmallows, fruit, pound cake, and even pretzel sticks.

• Broth or Bouillon Fondue: An alternative to cheese fondue. While not as mainstream as some of the other fondue styles many people find this style to be very flavorful as well as less fattening than it’s counterparts. To prepare this style of fondue potatoes or other small pieces of vegetables and also even seafood are speared onto the fondue fork and placed in the hot broth to cook.

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