Daddy, daddy we're eating fondue! We all know this RBO classic 😂

Here's a recipe for broth and side sauces... It's so easy to make and so good, you won't want to know anything about commercial broths and sauces!

 

Ingredients

1 tablespoon of oil

1 leek, sliced

1 pressed garlic clove

1 bottle of red wine

1 litre (4 cups) beef or chicken stock

2 tbsp. tomato paste

1 tablespoon of dijon

1 to 2 tbsp. of Les Savoureux Grilling Mix

1 tbsp. 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 broth, tomato paste, Dijon mustard and grill 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

Aïoli

1 egg

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

Juice of half a lemon

Avocado oil or the one of your choice

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

1 tsp. Les Savoureux Greek Blend

Salt and pepper

Put all the ingredients in a tall, narrow container (like a large yogurt container). With a mixer foot, make sure to put the egg in front of the center of the mixer foot and emulsify until smooth and thickened. 

Candied garlic

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

 

Hot sauce

1 cup mayonnaise

1/2 cup hot BBQ sauce

 

The mayo-ketchup "pimped"!

1 cup mayonnaise

1 cup of ketchup

1 tsp or more of Les Savoureux Italian blend

 

Enjoy!!!

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