Court Bouillon Fondue

  • 2 cans (10.5 oz. each) beef broth (may use low sodium if desired)
  • 1 cup dry red wine (such as Côtes du Rhône)
  • 2 garlic cloves, thinly sliced
  • 1 bay leaf
  • Several sprigs of fresh rosemary
  • Several sprigs of fresh parsley
  • Several sprigs of fresh thyme
  • Freshly cracked pepper

Add all ingredients to the fondue pot, and simmer, covered, for 45 minutes. When ready to use, bring to a boil, then transfer the fondue pot to the table, keeping the temperature at a high simmer/low boil. Add more broth and/or wine if needed.

Accompaniments: Small cubes of raw beef tenderloin; raw mushrooms; blanched pearl onions; blanched broccoli florets.

Published on July 8, 2010
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Dylan Garret

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