Christian Bégin's Homemade fondue broth and a trio of dipping sauces
Prep Time
Price Per Serving
Cooking Mode
2 L (8 cups) cup water
3 cloves garlic pressed
2 stalks celery cut diagonally
1 carrot cut diagonally
1 parsnip cut diagonally
1 leek white part sliced (white part)
1 packet dry onion soup mix
1 pinch herbes de Provence (or to taste)
30 mL (2 tbsp.) tbsp commercial demi-glace sauce
45 mL (3 tbsp.) tbsp HP sauce
45 mL (3 tbsp.) tbsp ketchup
15 mL (1 tbsp.) tbsp Dijon mustard
To taste salt and pepper
To taste maple syrup
250 mL (1 cup) cup plain Greek yogurt
60 mL (¼ cup) cup sour cream
15 mL (1 tbsp.) tbsp turmeric
½ lime lime juice
½ clementine clementine juice
To taste salt and pepper
1 pinch ground cardamom
7 mL (½ tsp.) tsp grated fresh ginger
250 mL (1 cup) cup plain Greek yogurt
60 mL (¼ cup) cup mayonnaise
60 mL (¼ cup) cup ketchup
5 mL (1 tsp.) tsp Worcestershire sauce
To taste salt and pepper
½ lemon lemon juice
7 mL (½ tbsp.) tbsp cumin seeds
125 mL (1 cup) cup plain Greek yogurt
60 mL (¼ cup) cup sour cream
60 mL (¼ cup) cup ketchup
60 mL (¼ cup) cup HP sauce
30 mL (2 tbsp.) tbsp Dijon mustard
½ lemon lemon juice
2 L (8 cups) cup water
3 cloves garlic pressed
2 stalks celery cut diagonally
1 carrot cut diagonally
1 parsnip cut diagonally
1 leek white part sliced (white part)
1 packet dry onion soup mix
1 pinch herbes de Provence (or to taste)
30 mL (2 tbsp.) tbsp commercial demi-glace sauce
45 mL (3 tbsp.) tbsp HP sauce
45 mL (3 tbsp.) tbsp ketchup
15 mL (1 tbsp.) tbsp Dijon mustard
To taste salt and pepper
To taste maple syrup
250 mL (1 cup) cup plain Greek yogurt
60 mL (¼ cup) cup sour cream
15 mL (1 tbsp.) tbsp turmeric
½ lime lime juice
½ clementine clementine juice
To taste salt and pepper
1 pinch ground cardamom
7 mL (½ tsp.) tsp grated fresh ginger
250 mL (1 cup) cup plain Greek yogurt
60 mL (¼ cup) cup mayonnaise
60 mL (¼ cup) cup ketchup
5 mL (1 tsp.) tsp Worcestershire sauce
To taste salt and pepper
½ lemon lemon juice
7 mL (½ tbsp.) tbsp cumin seeds
125 mL (1 cup) cup plain Greek yogurt
60 mL (¼ cup) cup sour cream
60 mL (¼ cup) cup ketchup
60 mL (¼ cup) cup HP sauce
30 mL (2 tbsp.) tbsp Dijon mustard
½ lemon lemon juice
Directions
1Place all ingredients in a large, heavy-bottomed saucepan and bring to a boil. Reduce heat and allow liquid to reduce by almost half, or until desired consistency. For clearer broth, strain before serving.
2Yield: 375 mL (1½ cups) each
3Total time: -10 minutes, for the "yellow" dipping sauce
45 minutes, for the "pink" and "red" dipping sauces
5Mix together all the ingredients and serve in ramekins alongside fondue.
Disclaimer
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Personal Note
Personal Note