Скачать или смотреть Non Alcoholic Fondue

I decided to make a non-alcoholic fondue since I do not drink. This was inspired by my recent trip to Switzerland in August 2023. While there, I was happy to find out they served booze free fondue at the restaurants. In my recipe, we use alcohol-removed wine in place of its traditional counterpart. This allows us to maintain the traditional flavor of fondue and utilize the tartaric acid in wine which aids the emulsification of the dish.

Were we to use fruit juices, stocks, or dairy it would fundamentally alter the flavor of the fondue and turn it into an expensive queso. This is undesirable. We also employ the technique of gelatinizing the cornstarch prior to using it in the fondue. This often-overlooked step helps to ensure a more stable emulsion. Cornstarch must reach the gelatinization temperature of 203ºF before its able to properly aid in emulsification.

The cheeses we use are Gruyère and Emmentaler, although the combination of cheeses used will vary by region in Switzerland. A more detailed recipe and article is forthcoming on my website. For now, the basic ingredients are locked in and available below:

Ingredients

1 c alcohol removed dry white wine (8 oz / 236 mL)
0.5 lb Emmentaler cheese, finely grated (226 g)
0.5 lb Gruyère cheese, finely grated (226 g)
1 tbsp cornstarch + ¼ c alcohol removed dry white
1 tbsp lemon juice freshly squeezed, more to taste
pink Himalayan or sea salt, finely ground, to taste
white pepper, freshly ground to taste