Broth Fondue with Dipping Sauces
For the beef:
200g beef tenderloin, cut into 1cm slices
2 tbsp olive oil
For the chicken:
200g free-range chicken breast, cut into 1cm slices
2 tbsp olive oil
For the vegetables:
¼ head cauliflower, cut into florets
¼ head broccoli, cut into florets
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 dipping sauces Mustard Sauce
¼ cup butter
1 ½ tbsp Dijon mustard
1 ½ tbsp Worcestershire sauce
Creamy Herbed Sauce
½ cup full fat Greek yoghurt
¼ cup whole egg mayonnaise
1 ½ tbsp Gewürzhaus Chimichurri spice
How to Cook
1. Slice beef, place in bowl with oil and spice, then set aside.
2. Slice chicken, place in bowl with oil and spice, then set aside.
3. Cut all vegetables, place in a large bowl with oil and spice and set aside.
4. To make the Creamy Herbed Sauce, combine the yoghurt, mayonnaise and Chimichurri in a medium bowl and mix well. Transfer into a dipping bowl and set aside.
5. Pour vegetable stock into a fondue pot (do not overfill) or double handled cast iron pot and bring to a simmer on your stovetop.
6. To make the mustard sauce, place butter, mustard and Worcestershire sauce in a pan and warm over medium heat until butter is melted. Stir through Herbes de Provence. Pour into dipping bowl and serve hot.
Arrange your sauces on the table, put the marinated beef, chicken and vegetables on three separate platters. Ideally, provide two Fondue forks per guest, as well as two small plates per person (one for the raw ingredients and one for the cooked food, unless you own proper Fondue plates.
Once everything is ready and your guests are seated, carefully transfer your Fondue pot to the table and onto the rechaud. Light it and regulate the temperature according to the system you work with. Every guest should put some sauces and other accompaniments onto their 2nd plate, then put the raw foods onto the forks and dip into the broth until cooked to their liking. Most Fondue pots have a lid-like ring with grooves in which the colour-coded forks can rest during the cooking process. A fork and knife is used to eat with, the Fondue forks are only used for dipping into the pot.