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The Red Wine Fondue

Difficulty Level: Easy
Not Spicy
4-6 persons
La Fondue Chinoise améliorée
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!
La Fondue Chinoise améliorée

  • Ingredients

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

    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

    FONDUE INGREDIENTS

    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.

  • Preparation

    • 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!

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