Menu Enter a recipe name, ingredient, keyword...



Ok if you are using a fondue pot for the oil. Read the directions for your specific pot. Some say to heat the oil over the stove in the actual fondue pot (if it is a heavy-duty stainless steel one), others say to heat the oil in a saucepot first and then to CAREFULLY transfer it to the fondue pot. Either way. Once the oil is ready (375-degrees or hot enough that when you drop a bread cube into it, it turns golden brown in 30 seconds) and in the fondue pot, put it over the fondue heat source (ours was a candle-type thing) to KEEP it hot and it is ready to go!

Google Ads
Rate this recipe 0/5 (0 Votes)
Fondue 0 Picture


  • Oil:
  • Dipping suggestions:
  • chicken
  • beef steak
  • cheese
  • Cheese dippiing suggestions:
  • bread
  • broccoli
  • brussel sprouts
  • If you are doing veggies, I would suggest lightly steaming them so they are JUST crisp-tender.
  • sausage
  • steak
  • chicken



Step 1

Here is a basic time-table of how long everything needs to cook for… it varies greatly depending on how thick your meat is (we did like 1/2″-3/4″ cubes for all the meat). So check it before eating to make sure it is cooked through and your time estimations are right:

Chicken — 2 min
Beef/Steak — 45 sec.-1 min
Sausage — 1 min. Once the meat is all cooked through.. dip into the Cheese (see below)

1 1/2 c. beef broth
1/2 c. milk
1 Tbsp. Worcestershire sauce
1 tsp. ground, dry mustard
1-2 cloves garlic, crushed
3 Tbsp. flour
6 c. sharp cheddar cheese, shredded (the higher-quality the cheddar, the better the fondue will be!)

In a saucepan over LOW heat, combine beef broth, milk, Worcestershire sauce, dry mustard, garlic and flour. When it is ALMOST to a boil (don’t let it boil!) gradually stir in the cheese doing a figure-8 motion. Add beef broth to thin if needed. When all the cheese has melted, transfer to a crock pot or fondue pot. (Easy huh?!)

Review this recipe