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


  • 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.