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The Chimichurri Fondue

Difficulty Level: Intermediate
Mild
4-6 persons
bouillon
La Fondue Chimichurri

Our “Fondue Réinventée” magazine (in French), published in partnership with Pratico-Pratiques, is an absolute must for all lovers of good food and fondue! This Chimichurri Fondue recipe is part of its “Fondues Rassembleuses” section and can be found on pages 44 and 45 of this delicious publication! So without further ado, here’s our translated Chimichurri Fondue recipe in its entirety. Bon appétit!

Want to give your dinner a southern-hemisphere flair? You’ll love this colourful Chimichurri Fondue, it’s full of sunshine and flavour! As its name suggests, it’s inspired by chimichurri, a popular South American condiment made from fresh herbs that’s traditionally served with grilled meats. A real breath of fresh air in the fondue universe!

bouillon
La Fondue Chimichurri
  • Ingredients

    When using the Evolution Mini, reduce the amount of ingredients by about one-third.

    FOR THE BEEF AND HERBS BROTH:

    • 2 litres (8 cups) beef stock
    • 4 cans of beef consommé (284 ml each)
    • 250 ml (1 cup) light red wine
    • 310 ml (1 1/4 cups) red wine vinegar
    • 1 onion, chopped
    • 30 ml (2 tbsp.) onion powder
    • 15 ml (1 tbsp.) garlic powder
    • 45 to 60 ml (3 to 4 tbsp.) dried mint
    • 30 ml (2 tbsp.) dried oregano
    • 250 ml (1 cup) fresh coriander, chopped
    • 45 ml (3 tbsp.) brown sugar
    • 5 to 15 ml (1 to 3 tsp.) sriracha sauce
    • 10 ml (2 tsp.) ground coriander
    • Salt and pepper to taste

    FOR THE CHIMICHURRI SAUCE:

    • 4 pinches salt (or more, to taste) and pepper to taste
    • 2 cloves of garlic
    • 1 large bunch fresh coriander
    • 1 large bunch fresh flat-leaf parsley
    • 250 ml (1 cup) neutral vegetable oil
    • 15 ml (1 tbsp.) dried oregano
    • 15 ml (1 tbsp.) red wine vinegar (or more, to taste)
    • 2.5 ml (1/2 tsp.) sugar

    SUGGESTED DIPPING INGREDIENTS:

    • Beef flank steak
    • Meat bundles (with bocconcini, curded or feta cheese, pricked with a toothpick and placed in a basket)
    • Jumbo shrimps
    • Courgettes
    • Sweet potato cubes
    • Cherry tomatoes
    • Onions
  • Preparation

    • Place the ingredients for the chimichurri sauce in an electric blender. Blend until smooth. Refrigerate for at least 2 hours before serving.
    • In a large pot, combine the beef stock with the beef consommé, red wine, red wine vinegar, onion, onion powder, garlic powder, mint, oregano, fresh coriander, brown sugar, sriracha and ground coriander. Bring to a boil, then simmer over medium heat for 15 to 20 minutes, until about a quarter of the mixture has evaporated.
    • Taste the broth and season with salt and pepper. Taste again and adjust the seasoning if necessary.
    • If desired, strain the broth through a sieve.
    • Pour the required amount of broth into the Fondussimo set. Reserve the rest of the broth.

    A few tips

    • This fondue is perfect for meat lovers! For maximum enjoyment, present the different types of meat in various ways: sliced, in strips, marinated, as stuffed meatballs… and don’t forget the chunks of sausages, and that variety is key!
    • Despite its spicy-sounding name, chimichurri is actually quite mild on the palate! To make your experience of this meal a little more “caliente”, feel free to increase the amount of sriracha sauce you add to the broth!