How To Thicken Fondue

There are a few different ways to thicken fondue. One way is to add cornstarch or flour to the mixture. Another way is to add grated cheese to the mixture.

How To Thicken Fondue

There are a few ways to thicken fondue. One way is to add starch, such as flour or cornstarch. Another way is to add grated cheese, which will help to thicken the fondue while also adding flavor. A third way to thicken fondue is to add a little bit of liquid egg yolk, which will help to create a thicker consistency.

To thicken fondue, you need cornstarch.

  • Add the cornstarch and continue stirring if the fondue is too thin, add more cornstarch until desired
  • Stir occasionally, until the cheese is melted
  • Put the cheese in a pot on medium heat

– Use a thickener like cornstarch or arrowroot powder to thicken the fondue. – Mix the thickener with a little cold water until it forms a paste, then stir it into the fondue. – Bring the fondue to a simmer and cook, stirring, until it thickens.


Frequently Asked Questions

How Do You Fix Runny Fondue?

Fondue is a dish that is made by melting cheese and then dipping bread or other items into it. If the fondue becomes too runny, it can be fixed by adding more cheese to it.

Why Is My Fondue Watery?

There could be a few reasons why your fondue is watery. One reason might be that you are not using enough cheese. A good rule of thumb is to use about 1/4 pound of cheese per person. If the cheese is not properly shredded, it will also result in a watery fondue. Make sure to shred the cheese into small pieces so that it melts evenly and does not create a watery sauce. Lastly, make sure the fondue pot is on low heat and that you are stirring it frequently. If the fondue is not stirred often, it will cook unevenly and result in a watery consistency.

How Do I Thicken Chocolate Fondue?

Adding cornstarch will thicken the fondue.


In Summary

There are a few different ways to thicken fondue. One way is to add cornstarch or flour to the cheese mixture. Another way is to use a thickening agent such as roux or a slurry.

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