This is our take on a classic fondue broth. This recipe is likely to replace the pre-made broths from your grocery cart forever because of the product quality. The most surprising thing is that even by using a wine from your liquor store, your broth will cost you a little less than its commercial counterpart. To take your fondue experience to the next level, we suggest that you ditch frozen slices of beef and use fresh slices of flank steak and dare to combine red meat, fatty fish and seafood for an unbelievable epicurean experience. Ladies and gentlemen, grab your perforated baskets! Ready? Get set! Get cooking!
FOR THE BROTH
2 liters of beef bouillon
1 liter of red wine
4 cans of 250 ml beef broth
A dozen bay leaves
3 tablespoons of Worcestershire sauce
Salt and freshly ground pepper to taste
FOR THE PARMESAN DIP
1 cup of store-bought real mayonnaise
½ cup finely grated parmesan cheese
Zest from 1 lemon
1 cup of lemon juice
½ tsp. sugar
Freshly ground pepper to taste
Beef flank steak in thin slices, salmon or trout in slices or cubes, scallops, vegetables of your choice if desired (ex: asparagus, mushrooms, broccoli, cauliflower), marinades, precooked white rice and lemon to accompany.
Combine all the broth ingredients in a large pot, bring to a boil and reduce by a third while simmering.
Combine all the ingredients for the dip in a bowl and set aside.
Arrange the fondue ingredients on serving plates.
Strain the broth and pour the required amount into the Fondussimo. Enjoy.
A few tips
Contrary to popular belief that cooking wine doesn’t have to be a quality wine, we suggest that you opt for a bottle good enough that you’ll want to taste it on the side. After all, it is the key ingredient in this fondue!
Is there any parmesan dip left over after your meal? Use it to make a very tasty egg salad!