WINE FONDUE WITH BROTH BASE AND MUSTARD DILL DIPPING SAUCE

Wine Fondue With Broth Base and Mustard Dill Dipping Sauce image

This recipe comes from a fondue cook book. The fondue is exceedingly simple, as is the sauce, but the result is extravagant and tasty. At the end of the directionsI list a number of tips to make your fondue party a success.

Provided by SaffronMeSilly

Categories Sauces

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 8

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Ingredients

1 quart chicken broth (I prefer low sodium organic)
3 cups dry white wine (an oaky California Chardonnay is a good choice)
dippers (meats and or or veggies for dipping. See my notes at the end of the directions for ideas and tips)
1 bunch fresh dill (or 2 tbsp dry dill)
1/4 cup sharp yellow mustard
2 tablespoons white wine vinegar (i usually just use 2 tbsp of wine used in fondue for consistency)
1 teaspoon sugar
10 tablespoons vegetable oil (canola is my preference)

Steps:

In fondue pot, bring broth and wine to a boil. Reduce to a simmer and immerse dippers for cooking.
For sauce:
Finely chop dill.
Mix mustard with wine and sugar.
Gradually whisk in oil, taking care to fully combine mustard and oil before adding more oil.
Stir in dill.
Serve sauce as a side for dippers.
Notes and Tips for a great fondue party:.
Make sure that all meats and vegetables are chopped thin enough to cook quickly in the broth. For beef and chicken, I suggest no more than a centimeter in width and leave in broth for approximately 3 minutes. For fish, choose fillets that have more integrity such as salmon or tuna and slice pieces no larger than 1/4 an inch and leave in broth for approximately 4 minutes. Shrimp are great dippers as they only require shelling and deveining, but no pre-cutting.
Any and all veggies are great in this broth. Like with the meat, it needs to be chopped thinly. I recommend precooking many veggies before using them as dippers. Many veggies are too hard in their raw form to cook in a timely manner in the broth. The easiest way to do this is to bring a pot of water to a boil. Add a generous amount of salt to the water. Add veggies and cook for 3-8 minutes depending on toughness of veggies. Transfer veggies to ice water and hold for 2-5 minutes. This partially cooks veggies, so they only need 3 minutes in the broth.
If you are using meat dippers, I highly recommend putting them in the broth first, as they add flavor to the broth which will enhance the flavor of your veggies later.
Also if you are including mushrooms as a dipper (which I highly recommend!) treat them like a meat. Do not precook them like other veggies, as the water they release during cooking will add flavor to the broth. I suggest that you add mushrooms early with the meats and allow them to cook for about 7 minutes. Mushrooms take longer, but if you are doing meats and veggies, they will be ready to eat about the same time as the veggies, and they are definitely worth waiting for.
Above all, enjoy yourself, and have fun with your fondue!