Red wine bouillon for fondue
Red wine bouillon for fondue

Preparation time 10 minutes

Total time: 40 minutes

Ingredients

  1. 30 mL (2 tbsp.) vegetable oil
  2. 1 each: yellow onion and leek, cut into rounds
  3. 1 garlic clove, chopped
  4. 2 carrots, peeled and thinly sliced
  5. 5 sprigs fresh thyme
  6. 1 sprig fresh rosemary
  7. 1 bay leaf
  8. 5 mL (1 tsp.) Worcestershire sauce
  9. 500 mL (2 cups) full-bodied red wine
  10. 500 mL (2 cups) beef broth
  11. To taste salt and pepper

  1. 30 mL (2 tbsp.) vegetable oil
  2. 1 each: yellow onion and leek, cut into rounds
  3. 1 garlic clove, chopped
  4. 2 carrots, peeled and thinly sliced
  5. 5 sprigs fresh thyme
  6. 1 sprig fresh rosemary
  7. 1 bay leaf
  8. 5 mL (1 tsp.) Worcestershire sauce
  9. 500 mL (2 cups) full-bodied red wine
  10. 500 mL (2 cups) beef broth
  11. To taste, salt and pepper

Directions

  1. Heat oil in a saucepan and sweat the onion, leek, and garlic.
  2. Add carrots and continue cooking 1 minute more.Add remaining ingredients. 
  3. Bring to a boil and simmer, covered, over low heat about 20 minutes. 
  4. Filter if you wish. 

Use with game meat that has a pronounced flavour.

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