Friday, March 13, 2009

“The Melting Pot” Meat Fondue


“The Melting Pot” Meat Fondue


4 c. vegetable stock (plus more to add as you go—it boils down)
1 cube Knorr brand vegetable bouillon cube
1 T. minced garlic
2 green onions, thinly sliced

Bring to a boil. Use to cook broccoli, steak, beef, shrimp…
Use lots of yummy sauces for dipping! Béarnaise sauce is the best!! (See below)
Other sauce ideas: Teriyaki sauce, garlic butter, BBQ sauce, curry mayonnaise, seafood cocktail sauce


Béarnaise Sauce:

¼ c. white or red wine vinegar
1 T. minced shallots
1 T. dried tarragon
Salt and pepper
3 egg yolks
2 sticks butter, refrigerated

In small saucepan combine vinegar, shallots, and tarragon. Simmer over moderate heat until reduced to 2 Tbs. of liquid. Strain through a fine sieve.

In the top of double boiler or heat-proof bowl, whisk egg yolks vigorously. Add reduced vinegar mixture and pepper and Place over simmering (NOT boiling!) water. Continue whisking until yolks become thick and sticky and warm. After 2 minutes, add butter, one tablespoon at a time, whisking until each tablespoon of butter is melted. Mixture should become thick and creamy. Season with salt, pepper, and tarragon.

*Tip: If mixture starts to get lumpy, immediately place in bowl of ice water to cool off. Do not let mixture get too hot or it will break!
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