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White Wine Fondue

Difficulty Level: Easy
Not spicy
4-6 persons
bouillon
La Fondue au Vin Blanc

While we believe in the power of reinvented fondue, we’re also convinced that all fondue enthusiasts’ recipe books should include some of the classics. That said, this White Wine Fondue recipe doesn’t compromise on flavour and will now compete for the privilege of livening up your Friday evenings and special occasions.

Particularly suitable for cooking fish, shellfish and crustaceans, this broth will also harmonize with delicate proteins, such as rabbit, veal or turkey. Take a look at the “Tips” section below to learn how to modify the recipe for a vegetarian version!

bouillon
La Fondue au Vin Blanc

  • Ingredients

    FOR THE BROTH

    3 liters of chicken stock

    1 liter of dry white wine

    2 sachets of Knorr dehydrated cream of leek soup

    2 tablespoons of chicken "Bovril" or more, to taste

    1 tablespoon of Dijon mustard

    Sprigs of fresh tarragon (optional)

    Salt and freshly ground pepper to taste

    FOR THE MAYONNAISE WITH HERBS

    1 cup of real mayonnaise

    1-2 packets M'lord Snail Seasoning (to taste)

    Freshly ground pepper

    FOR THE GARNISHES

    Fresh mussels, oysters, snails, scallops, shrimp, arugula, baby spinach, endive, zucchini, leek, marinated artichoke.

  • Preparation

    • Combine all broth ingredients in a large pot, bring to the boil and reduce by one-third while simmering.
    • Mix all mayonnaise ingredients in a bowl and set aside.
    • Arrange garnishes on serving plates.
    • Sieve broth and pour required amount into Fondussimo. Serve.

    A few tips

    • For this recipe, choose an affordable dry white wine that you'd still like to drink by the glass! A bad wine will never give a pleasant result.
    • This recipe is very easy to convert into a vegetarian recipe by replacing the chicken broth with vegetable broth and the Bovril with double the amount of soy sauce. Don't forget to "protein up" the meal by incorporating herbed tofu cubes or pre-cooked white beans!
    • Still have toppings left over after the meal? Cook them all in the broth and use them for an escabeche recipe you found online! Escabeche is a cold salad with vinegar, perfect as an appetizer or for picnics.

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