Daddy, daddy, we eat fondue !! We all know this RBO classic 😂

Here is a recipe for broth and accompanying sauces ... It's so easy to make and so good, you won't want to know anything about store-bought broths and sauces!

Ingredients

1 tablespoon of oil

1 leek, sliced

1 garlic clove, pressed

1 bottle of red wine

1 liter (4 cups) beef or chicken broth

2 tbsp. tomato paste

1 C. soup of dijon

1 to 2 tsp. tablespoon of Les Savoureux grill mix

1 c. tablespoon Les Savoureux steak mix

Preparation

Brown the leek and garlic in the oil.

Add the red wine to deglaze, and reduce for a few minutes.

Add the broth, tomato paste, Dijon mustard and grilling spices.

Cover and simmer slowly over low heat for 30 minutes. (it is very important to cover to prevent the broth from evaporating).

Fondue sauces

aioli

1 egg

1 small tsp. of Dijon (you can use less or leave it out if you don't like).

Juice of half a lemon

Avocado oil or that of your choice

1 head of garlic confit (* see below for how to make your garlic)

1 C. teaspoon of Greek mixture The Savory

Salt and pepper

Place all the ingredients in a container that is tall and narrow enough (much like a large container of yogurt). With a mixer foot, make sure to place the egg in front of the center of the mixer foot and emulsify until homogeneous and thickened. 

* Confit garlic

Cut a head of garlic. Add a little oil to the cavity. Place the head in aluminum foil, keeping the flat side down. Place in the oven at 350F for 45 minutes

Hot sauce

1 cup of mayonnaise

1 / 2 cup of spicy BBQ sauce

The "pimpée" mayo-ketchup!

1 cup of mayonnaise

1 cup of ketchup

1 tsp or more Les Savoureux Italian blend

Enjoy !!!