Bacchus Fondue

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

Serves: 16

Ingredients

  • ⅓ cup white wine vinegar
  • 2 cups plus 5 Tbsp. dry white wine, divided
  • 1 Tbsp. chopped shallot
  • 2 ½ Tbsp. chopped tarragon
  • ⅔ cup butter
  • 6 large egg yolks, divided
  • 1¼ Tbsp. chopped parsley
  • ¼ tsp. cayenne
  • ¼ tsp. salt
  • ¼ 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
  • ¼ tsp. ground black pepper
  • 1½ 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

Directions

  • 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 ¼ 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 ¾ 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, ¾ of the garlic, and cheese in a food processor or blender. Slowly add ¼ 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.

Recipe Information

Serves: 16

Ingredients

  • ⅓ cup white wine vinegar
  • 2 cups plus 5 Tbsp. dry white wine, divided
  • 1 Tbsp. chopped shallot
  • 2 ½ Tbsp. chopped tarragon
  • ⅔ cup butter
  • 6 large egg yolks, divided
  • 1¼ Tbsp. chopped parsley
  • ¼ tsp. cayenne
  • ¼ tsp. salt
  • ¼ 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
  • ¼ tsp. ground black pepper
  • 1½ 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

Directions

  • 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 ¼ 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 ¾ 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, ¾ of the garlic, and cheese in a food processor or blender. Slowly add ¼ 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories470
Total Fat34g
Saturated Fat10g
Cholesterol140mg
Sodium380mg
Total Carbohydrate14g
Dietary Fiber1g
Sugars2g
Protein22g