Best Wine Fondue With Broth Base And Mustard Dill Dipping Sauce Recipes
COQ AU VIN BROTH FONDUE
I first experienced this fondue at a popular chain restaurant. I've been trying to make it at home ever since. This is the closest I've come and it's always a big hit! Enjoy for a romantic dinner for 2 at home or prepare a larger quantity for a dinner party. Either way, we rarely have leftovers! Dip chicken, steak, veggies, etc.
Provided by gerke627
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Heat vegetable stock in a saucepan over medium heat or a fondue pot until simmering; add red wine, mushrooms, green onions, and garlic. Simmer until broth is aromatic, about 15 minutes.
Nutrition Facts : Calories 115.4 calories, Carbohydrate 12.9 g, Fat 1 g, Fiber 2.4 g, Protein 2.8 g, Sodium 811.1 mg, Sugar 6.3 g
WINE FONDUE WITH BROTH BASE AND MUSTARD DILL DIPPING SAUCE
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
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!
Nutrition Facts : Calories 328.5, Fat 23.7, SaturatedFat 3.2, Sodium 552.5, Carbohydrate 4.6, Fiber 0.1, Sugar 2.4, Protein 3.5
WHITE WINE FONDUE
Steps:
- Toss cheese and flour together. Rub a fondue pot or saucepan with the cut garlic. Add broth and wine. Heat over medium heat until hot but not bubbling. Add lemon juice. Add cheese mixture and stir until cheese melts. Season with nutmeg. Keep warm. Serve with bread cubes for dipping.
- *Use only natural, aged Swiss cheese, such as Emmentaler, natural Gruyere, or Raclette.
"LOVE IS IN THE AIR" BEEF FONDUE & SAUCES
I think a fondue is a very romantic casual dinner or wonderful for after the theatre snack served with a robust red wine. For dinner serve with rice & a small salad. Almond Rice Pilaf is a great accompaniment (recipe posted separately ) To cook the meat you must first heat your oil - I do this by heating it to almost boiling on the stove and then transfering it to your fondue burner. Buy good quality meat I recommend only using a fillet. Have at least 3 sauces. If you want to serve 4-6 people just increase the meat to 2 lbs there will be enough sauce.These sauce recipes came from "Soup Central"
Provided by Bergy
Categories Sauces
Time 25m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Honey Mustard Sauce: Whisk all the ingredients together Serve warm or cold.
- Easy BBQ Sauce: Combine all ingredients in a pot& cook over low heat until the sugar is dissolved.
- Serve warm or cold.
- Garlic Dill Sauce: Mix all the ingredients and chill until ready to serve.
Nutrition Facts : Calories 1615.2, Fat 100.2, SaturatedFat 38.7, Cholesterol 329.2, Sodium 1796.8, Carbohydrate 90.3, Fiber 1.4, Sugar 81, Protein 91.4
FONDUE MUSTARD SAUCE
Make and share this Fondue Mustard Sauce recipe from Food.com.
Provided by SB61287
Categories Sauces
Time 20m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Combine mustard, wine, sugar & salt in a saucepan. Bring to a boil over moderate heat, stirring constantly. Mix flour in water & stir into wine mixture. Reduce heat & simmer for 10 minutes or until thickened, stirring constantly.
- Serve hot or cold.
WINE FONDUE
A lovely wine fondue for cooking chicken, rabbit or veal. Dip bite-size pieces of raw meat into the boiling fondue until cooked.
Provided by MARCPTOR
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Pour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. Let sit for 1 hour, then bring to a boil. Filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. Bring to a boil before using.
Nutrition Facts : Calories 170.1 calories, Carbohydrate 8.9 g, Fat 0.2 g, Fiber 1.4 g, Protein 0.6 g, Sodium 1078.7 mg, Sugar 2.9 g
CHEDDAR, CRAB AND WINE FONDUE
This is from my NC Cookbook. Submitted by the Duplin Winery of Duplin County. It is a scrumptious fondue dip. The recipe calls for Duplin County wine (Scuppernong or Riesling), but your favorite white wine will do. Serve using bread cubes or veggies.
Provided by Bobtail
Categories Crab
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 5
Steps:
- Drain crabmeat and flake.
- Mix cheese and flour together.
- Heat wine until bubbles rise.
- Over low heat add cheese mixture to the wine, 1/2 cup at a time, stirring in between each addition, till the cheese is melted.
- Add caraway seeds and crabmeat.
- Transfer to fondue pot.
- Last but not least, ENJOY!
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