Broth Fondue with Dipping Sauces

Ingredients

For the beef

• 200g beef tenderloin, cut into 1cm slices

• ½ tbsp Gewürzhaus Oma Rosa’s Gulasch Spice

• 2 tbsp olive oil
  

For the chicken

• 200g free-range chicken breast, cut into 1cm slices

• ½ tbsp Gewürzhaus Bavarian Roast Chicken Spice

• 2 tbsp olive oil
  

For the vegetables

• ¼ head cauliflower, cut into florets

• ¼ head broccoli, cut into florets

• 1 tbsp Gewürzhaus Roast Vegetable Salt

• 2 zucchini, cut into 2cm wheels

• 200g mushrooms, cut in half

• 3 tbsp olive oil
  

For the broth

• 1 litre of good quality vegetable broth
  

For the mustard sauce

• ¼ cup butter

• 1 tbsp Gewürzhaus Herbes de Provence

• 1 ½ tbsp Dijon mustard

• 1 ½ tbsp Worcestershire sauce
  

For the creamy herbed sauce

• ½ cup full fat Greek yoghurt

  
  

• ¼ cup whole egg mayonnaise

• 1 ½ tbsp Gewürzhaus Chimichurri spice