One of my favorite dining experiences is fondue. I love going to the Melting Pot I have since I was in high school but it can be expensive. Doing fondue at home is a bit of a process if you make the sauces from scratch but the rest of the process is very easy.
There is an endless combinations of flavors for broth, proteins and vegetables. This post is for my go to core in the future I will post additional thoughts and ideas on how to do fondue!
Fondue dippers
Servings: 4 People
Equipment
- Fondue Pot
Ingredients
- 2 Each 6 ounce chicken breasts Cubed
- 2 Each 6 ounce filet mignon Cubed
- 12 Each Shrimp 16/20 count Peeled deviened
- 2 Each Boneless pork chops Cubed
- 16 Each Crimini mushrooms Stem removed
- 12 Each Creamer potaoes Blanched
- 12 Each Broccoli florets
Instructions
- Plate all ingredients for serving making sure to keep raw chicken form touching anything else
Notes
There are many other great dippers..
Duck breast
Tofu
Ravioli
Sirloin
Pork tenderloin
Cauliflower
Brussle sprouts
Fondue broth ( beef )
Servings: 4 people
Equipment
- Fondue Pot
Ingredients
- 1 Each Sweet onion Diced
- 2 Each Carrot Diced
- 3 Each Celery stalk Diced
- 3 Each Bay leaves
- 2 Stalk Thyme
- 1 Tbls Peppercorns
- 6 Cloves Garlic Chopped divided
- 2 1/2 Qts Low sodium beef broth Good quality
- 1 Each Shallot Sliced
- 2 Tbls Parsley Chopped
- 4 Each Scallion Chopped
Instructions
- Add broth, carrot, celery, onion, thyme, bay leaves, peppercorns, 1/2 garlic to stock pot
- Simmer covered for one hour
- Simmer uncovered 30 minutes
- Strain broth
- Add shallot, parsley other half of parsley and scallions
- Simmer 15 minutes
- Transfer to Fondue pot for enjoying
Gorganzola Port Sauce
Servings: 4 people
Ingredients
- 1/2 Cup Mayonaise
- 1/2 Cup Sour cream
- 2 Tbls Gorganzola crumbles heaping
- 1 Tsp Garlic powder
- 1 Tbls Port wine
- 1/2 Tsp Black pepper
Instructions
- Mix all ingredients refrigerate for full hour or more
Green goddess fondue sauce
Servings: 4 people
Ingredients
- 8 Ounce Cream cheese softened room temp
- 1 Tbls Shallot Minced
- 2 Tbls Scallion Chopped
- 1 Tsp Garlic powder
- 1 Tbls Parsley Chopped
- 1 Tsp Dill weed Dry
- 2 Tbls Milk
- 1/2 Tsp White pepper
- 1 Tsp Lemon juice
- Salt to taste
Notes
This is my adaptation of the Melting pot green goddess. I have tweaked it quite a bit the original does not have dill and lemon juice.
Peanut sauce
Servings: 4 people
Ingredients
- 3/4 Cup Creamy peanut butter
- 1/4 Cup Rice vinegar
- 1/3 Cup Braggs liquid aminos
- 1 Tsp Agave syrup
- 2 Each Garlic cloves pressed
- 1 Tsp Lime juice
- 1 Tbls Water
- Pinch Red pepper flakes To taste
Instructions
- Mix all ingredients until fully incorporated
Cocktail Sauce
Servings: 4 people
Ingredients
- 1/2 Cup Ketchup
- 2 Tbls Horseradish
- 1 Tsp Worcestershire Sauce
- 1 Tsp Lemon juice
- Salt and pepper To taste
I also serve Teriyaki glaze and sweet thai chili sauce both store bought.
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