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.