I present a complete guide to fondue with meat that covers cheese, chocolate, oil and broth methods plus a bounty of creative dippers to spark menu ideas.

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I love throwing a fondue dinner that turns ordinary into a little experiment. Picture a bubbling Cheese fondue beside a pot of semisweet chocolate and everyone leans in.

I always add a Meat Oil Fondue option for the ones who insist on real bites, and I load up the board with Dippers For Fondue so nobody stalls. There are combos that totally surprise you, and combos that crash and burn but still make the night better.

I’m not pretending it’s elegant, its loud, messy, and oddly very satisfying. Read on if you want crowd pleasers that actually spark conversation.

Ingredients

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Gruyere or Comte: nutty, rich cheese, high in protein and calcium, moderate fat, melts beautifully.
Emmental: milder, slightly sweet, good protein source, adds stretch to fondue, not low fat.
Dry white wine: adds acidity and brightness, low calories, helps loosen melted cheese flavors.
Baguette: crunchy carbs, starchy comfort, some fiber if whole grain, perfect for dunking.
Baby potatoes: starchy, filling, provide potassium and fiber when eaten with skins, mild flavor.
Chocolate: provides fat and antioxidants, very sweet, calorie dense so share small portions.
Strawberries: high in vitamin C and fiber, tart sweet, bright fresh contrast to rich dips.
Beef tenderloin: lean protein, iron and B vitamins, cooks quick in hot oil or broth.

Ingredient Quantities

Cheese fondue (serves 4):

450 g good melting cheese total (225 g Gruyere, 225 g Emmental or Comte), coarsely grated

240 ml dry white wine (Sauvignon Blanc or Pinot Grigio)

1 garlic clove, halved

15 ml fresh lemon juice (1 tbsp)

14 g cornstarch (1 tbsp) plus 30 ml cold wine or kirsch for slurry

15 ml kirsch optional (1 tbsp)

Pinch freshly ground black pepper

Pinch freshly grated nutmeg

Chocolate fondue (serves 6):

340 g semisweet or bittersweet chocolate, chopped

240 ml heavy cream

30 g unsalted butter (2 tbsp)

15 ml orange liqueur or rum optional (1 tbsp)

5 ml pure vanilla extract (1 tsp)

Pinch of salt

Oil fondue for meat (serves 6):

900 ml neutral high smoke point oil (peanut, canola or vegetable)

800 g beef tenderloin or sirloin, cut into 2 to 3 cm cubes

600 g boneless chicken breast, cut into cubes

600 g pork tenderloin, cut into cubes

300 g large peeled shrimp, tails removed

200 g whole button or cremini mushrooms

2 medium bell peppers, cut into bite size pieces

500 g small cocktail potatoes, parboiled

250 to 300 ml assorted dipping sauces total (mustard, aioli, chimichurri, cocktail sauce)

Broth fondue fondue chinoise (serves 6):

1.2 liters beef or chicken broth (about 5 cups)

60 ml soy sauce (1 quarter cup)

2 garlic cloves, smashed

2 cm fresh ginger, sliced

2 scallions, smashed

15 ml sesame oil optional (1 tbsp)

Assorted dippers for cheese and oil fondue:

1 large baguette, cut into 2 cm cubes

500 g baby potatoes (boiled)

200 g broccoli florets, blanched

200 g cauliflower florets, blanched

150 g cornichons and small pickles

2 apples, firm, sliced

2 pears, firm, sliced

200 to 250 g assorted cured meats (salami, prosciutto)

Assorted dippers for chocolate fondue:

400 g strawberries

3 bananas, sliced

400 g pound cake or angel food cake, cubed

200 g biscotti or shortbread cookies

200 g pretzels

200 g mini marshmallows

Misc pantry items and condiments:

Salt and freshly ground black pepper

Extra cornstarch or arrowroot for thicker dips 1 to 2 tbsp available

Extra butter 30 to 60 g for chocolate or finishing

Extra lemon wedges for brightness

How to Make this

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1. Gather and prep everything first so the party flows: cube the baguette and pound cake, parboil the small cocktail potatoes and boil the baby potatoes, blanch broccoli and cauliflower, cut bell peppers, slice apples and pears, hull strawberries and slice bananas, cube the meats into 2 to 3 cm pieces and reserve some thin slices if you plan to use the broth fondue, peel shrimp and remove tails, set out cured meats, cornichons, biscotti, pretzels and marshmallows, and arrange dipping sauces.

2. Cheese fondue: rub the inside of the fondue pot or heavy saucepan with the halved garlic, pour in the 240 ml dry white wine and the 15 ml lemon juice and warm until just below a simmer, toss the 450 g grated cheese with the cornstarch, whisk a slurry of 14 g cornstarch with 30 ml cold wine or kirsch, then add the cheese a handful at a time off heat stirring constantly until smooth and melted, stir in the slurry to stabilize, add 15 ml kirsch if using, finish with a pinch of black pepper and grated nutmeg, keep warm over low heat or in a fondue pot.

3. Chocolate fondue: warm 240 ml heavy cream until steaming but not boiling, remove from heat and stir in 340 g chopped chocolate and 30 g butter until smooth, add 15 ml orange liqueur or rum if using, 5 ml vanilla and a pinch of salt, transfer to a fondue pot or heatproof bowl and keep at a gentle low heat so it stays dip-friendly; add extra butter or a splash more cream if it firms up.

4. Oil fondue setup and safety: pour 900 ml neutral high smoke point oil into a deep fondue pot or electric fryer, heat to about 180 to 190 C (350 to 375 F) and keep a thermometer handy, never leave the oil unattended and keep kids away, have tongs and long fondue forks ready and a metal slotted spoon for retrieving food.

5. Cook for oil fondue: using separate forks for raw and eaten food, cook beef cubes to desired doneness (about 1 to 3 min for medium rare), chicken and pork until no pink remains 3 to 5 min, shrimp 1 to 2 min, mushrooms and peppers 1 to 3 min, parboiled cocktail potatoes 2 to 3 min to crisp, don’t overcrowd the pot and drain cooked pieces on paper towels before dipping.

6. Broth fondue (fondue chinoise): in a fondue pot or heavy saucepan combine
1.2 liters broth with 60 ml soy sauce, smashed garlic, sliced ginger, smashed scallions and 15 ml sesame oil if using, bring to a gentle simmer and keep it simmering so guests can cook very thin slices of beef 30 to 60 sec, thin chicken or pork 2 to 3 min, shrimp 1 to 2 min and vegetables until tender, offer dipping sauces on the side.

7. Dipper and sauce service: arrange the baguette cubes, boiled baby potatoes, blanched broccoli and cauliflower, cornichons, apples, pears and cured meats around the cheese and oil fondue; set strawberries, banana slices, cake cubes, biscotti, pretzels and marshmallows around the chocolate fondue; provide the 250 to 300 ml assortment of dipping sauces (mustard, aioli, chimichurri, cocktail) and extra lemon wedges.

8. Label and separate utensils: mark forks or use color coded fondue forks so raw-meat forks never go into the cheese or chocolate pots, provide small plates and napkins for each guest, and place a bowl for used forks so cross contamination is avoided.

9. Quick fixes and finishing touches: if the cheese is grainy add a splash more warm white wine and whisk, thicken thin dips with a teaspoon of cornstarch mixed with cold liquid and warmed through, stir in a bit more butter to smooth chocolate, season final sauces with salt and pepper and grate extra nutmeg over the cheese for that warm note.

10. After party cleanup tips: let oil cool completely then strain and store for reuse, cool broth before discarding or refrigerating, wipe fondue pots while still slightly warm for easier cleaning, and never pour hot oil down the sink.

Equipment Needed

1. Fondue pot or heavy saucepan with a small heat source (stern o or low burner) to keep cheese, chocolate and broth warm
2. Candy or instant read thermometer to hit 180 to 190 C (350 to 375 F) for the oil and to monitor temps
3. Long fondue forks, marked or color coded so raw meat forks never get mixed with the dipping pots
4. Slotted metal spoon and long tongs for retrieving food from oil or broth and for draining
5. Whisk, heatproof spatula and a small mixing bowl for the cornstarch slurry and finishing sauces
6. Box grater for the cheese and a microplane for nutmeg and fine finishing
7. Large chef knife and sturdy cutting board for cubing breads, meats and slicing fruit
8. Large pot plus colander for parboiling/boiling potatoes and a bowl of ice water for blanching veggies
9. Small ramekins or bowls for sauces, plus plates, napkins and a container for used forks to avoid cross contamination

FAQ

Question: How do I keep the cheese fondue smooth and not grainy? Answer: Use a mix of Gruyere and Emmental or Comte, grate it coarsely, and toss the cheese with the cornstarch slurry before adding. Warm the wine first, add the cheese slowly while stirring in a lazy figure eight, and never let it boil. If it gets grainy, stir in a little warm wine or kirsch and a splash of lemon juice to bring it back together.

Question: Can I make any of these fondues ahead of time? Answer: Yes, you can prepare components ahead. Cheese sauce can be made an hour ahead and kept warm over a bain marie. Chocolate can be melted and gently reheated. Raw meats should be cut and chilled until service. Oil should be heated right before serving for safety. Leftover cheese or chocolate can be reheated slowly with a splash of wine or cream.

Question: Any tips for chocolate fondue so it stays glossy and smooth? Answer: Use real chocolate and warm cream, stir until smooth, then add butter and vanilla for shine. Keep it warm but not hot, use a low flame or a candle burner, and if it tightens up add a teaspoon of cream at a time. Never let water get into it or it will seize.

Question: Is oil fondue safe and how do I prevent splattering? Answer: Yes if you follow safety rules. Use a high smoke point oil, keep the temperature steady around 350 to 375 F, dry and room temperature your pieces so they dont spit, and dont overcrowd the pot. Have tongs and a splatter screen nearby and keep kids and pets away from the table.

Question: What are the best dippers for each fondue and any prep hacks? Answer: For cheese pick crusty bread, blanched broccoli, boiled baby potatoes, apples and cured meats. For chocolate use strawberries, bananas, cake cubes, biscotti and marshmallows. For oil or broth use even sized meat and veg pieces so they cook evenly. Parboil potatoes and blanch brassicas ahead so theyre ready to dip right away.

Question: How do I handle raw meat forks and avoid cross contamination? Answer: Use separate fondue forks for raw and cooked items or use tongs to move raw pieces to a different plate before eating. Always cook chicken and pork fully and keep raw and cooked platters apart. Wash hands and utensils between handling different proteins.

Fondue Recipes For A Dinner Party Substitutions and Variations

Gruyere or Emmental (melting cheese):
- Fontina – melts beautifully and has a mild nutty flavor, great in a pinch
- Raclette – very melty and slightly smoky, gives a lovely gooey texture
- Young Gouda or Jarlsberg – creamy and mild, easy swap for texture
- Sharp white cheddar – melts ok but will make the fondue taste a bit sharper
Dry white wine (Sauvignon Blanc or Pinot Grigio):
- Dry vermouth – same acidity and cooks off alcohol, adds nice aromatics
- Low-sodium chicken or veg broth – non alcoholic option, add a squeeze of lemon for brightness
- Dry apple cider diluted 50/50 with water – fruity alternative, use sparingly so it doesn’t dominate
Kirsch (optional):
- Cherry brandy or cherry liqueur – closest in cherry flavor
- Unflavored brandy or cognac – gives warmth and depth if cherry liqueur not available
- Extra white wine + a teaspoon of cherry juice or puree – for a lighter cherry hint
Heavy cream (for chocolate fondue):
- Half and half + 1 tbsp butter per 240 ml – richer than half and half alone, helps with smoothness
- Coconut cream – dairy free, will add a faint coconut note
- Evaporated milk – lower fat but still gives a creamy result
- Oat or soy cooking cream – dairy free neutral option if labeled for cooking

Pro Tips

1) Prep like a pro, even the boring stuff. Get everything chopped, blanched and plated before guests arrive so you dont have to run back and forth, and keep raw meats on a separate tray in the fridge until right before the oil goes hot. Color code or label forks and put a little bowl for used forks on the table so no one accidentally reuses a raw fork in the cheese or chocolate pot.

2) Make the cheese foolproof. Toss the grated cheese with the cornstarch ahead of time and whisk the cold slurry in at the end, keep the pot barely warm and never let it boil or the cheese will get grainy. If it does get grainy just whisk in a splash of warm white wine, that usually brings it back, and a little kirsch or extra lemon juice lifts the flavor.

3) Keep chocolate silky. Heat the cream until it is steaming then pour it over the chopped chocolate and let it sit a minute before stirring, that prevents seizing. Finish with the butter or a splash more cream if it firms, and keep the pot over a gentle warm water bath instead of direct heat so it stays glossy and dip friendly.

4) Safety and oil tips that actually matter. Use a thermometer and hold the oil around 180 to 190 C (350 to 375 F), never leave it unattended and have a lid and baking soda or a proper grease fire extinguisher nearby because water makes oil fires worse. Don’t overcrowd the pot, drain cooked bites on paper towel, and once the oil cools strain and store it for reuse.