Thursday, December 29, 2011

Court Bouillon Broth

I love fondue, and our New Year's Eve will be filled with bite-sized yumminess.  Tonight, I'm posting recipes for the bouillons and sauces we'll be cooking and dipping in.

2 medium carrots, peeled and chunked
2 stalks celery, cut into chunks
1 medium onion
2 garlic cloves, minced
2 cups dry white wine
8 cups water
2 lemon halves
1 bay leaf
3 whole black peppercorns

Combine all ingredients.  Bring to a boil, reduce heat, cover and simmer for 30 minutes.
Strain broth and then pour into a fondue pot.
Cook chicken, pork, beef and veggies in this broth.

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