French pistou makes an excellent side dish for this version of a Bacchus fondue, made with white wine and chicken broth.
Serves: 16Hands-on: 15 minutesTotal: 45 minutesDifficulty: Medium
- 1⁄3 cup white wine vinegar
- 2 cups plus 5 Tbsp. dry white wine, divided
- 1 Tbsp. chopped shallot
- 2 1⁄2 Tbsp. chopped tarragon
- 2⁄3 cup butter
- 6 large egg yolks, divided
- 1 1⁄4 Tbsp. chopped parsley
- 1⁄4 tsp. cayenne
- 1⁄4 tsp. salt
- 1⁄4 tsp. sugar
- 7 cloves garlic, peeled, divided
- 1 roasted red pepper, minced
- 2 tsp. lemon juice
- 1 cup plus 2 Tbsp. extra-virgin olive oil, divided
- 1⁄4 tsp. ground black pepper
- 1 1⁄2 cups packed chopped basil leaves
- 2 Tbsp. grated Gruyère cheese
- 1 small onion, peeled and minced
- 2 scallions, chopped
- 2 cups chicken broth
- 1 lb. skinless, boneless chicken breasts, cut into cubes
- 1 lb. cubed pork loin
- 1 lb. cubed beef roast
- 1 French baguette, sliced
- To make Béarnaise sauce, combine the white wine vinegar, 5 tablespoons white wine, shallot, and tarragon in a saucepan. Heat until the sauce is reduced to 1⁄4 cup. Cool. While the white wine vinegar mixture is heating, melt the butter in a small saucepan. Keep the butter warm on low heat without burning. Place the white wine vinegar mixture in the top of a double boiler over water that is hot but not boiling. Make sure the bottom of the top boiler does not touch the heated water. Slowly add 4 egg yolks and melted butter, whisking constantly. Whisk in the parsley, cayenne, salt, and sugar. Whisk until the sauce has thickened. Place in a small bowl and set aside.
- To make the red pepper aioli, smash 4 garlic cloves and half of the roasted red pepper in a mortar and pestle until a paste is formed. Stir in the lemon juice, remaining roasted red pepper, and 2 egg yolks. Add 3⁄4 cup olive oil, a few drops at a time, whisking constantly. Place in a small bowl and set aside.
- To make pistou, chop the basil leaves. Smash, peel, and chop 3 garlic cloves. Process the chopped basil, 3⁄4 of the garlic, and cheese in a food processor or blender. Slowly add 1⁄4 cup olive oil while continuing to process until creamy. Place in a small bowl and set aside.
- Heat 2 tablespoons olive oil in a large saucepan. Add the onion and remaining garlic. Sauté until the onion is tender, about 5 minutes.
- Add the remaining 2 cups white wine and chicken broth. Bring to a boil. Add the scallion. Transfer the wine mixture to a fondue pot and set on the burner. Keep the wine mixture barely simmering throughout the meal.
- Skewer the cubes of meat and cook in the wine mixture for 3 to 4 minutes, until the different meats are cooked through. Serve with the sauces and sliced baguette.