This is the basic court bouillon cooking style for fondue, with a recipe adapted from The Melting Pot, Dip Into Something Different, (2008), which is a great book for fondue recipes. For making this recipe at home, we recommend the Trudeau 3-in-1 Alto Electric Fondue Set. You take out the white ceramic insert shown in this photo and you just use the stainless steel pot.
INGREDIENTS
- 5 ½ C warm water
- 3 T. finely chopped onion
- 1 T. finely chopped celery
- 1 T. finely chopped carrot
- 2 T. French sea salt
- 1 T. freshly ground pepper
- 2 t. garlic powder
INSTRUCTIONS
Whisk the water, onion, celery, carrot, salt, pepper and garlic powder in a bowl until combined.
Pour into a fondue pot. Bring to a rapid simmer over medium-high heat
[ed. – do this part on the stove top then transfer to the table over the cooking gel, or better yet the electric fondue plate.] Thread a piece of meat or vegetable on a fondue fork. Cook in the broth to the desired degree of doneness. Serve with your favorite sauce.
Recommended accompaniments for cooking in the bouillon fondue: Seafood, beef, ravioli and gourmet veggies.
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