Dad, dad, we're eating fondue!! We all know this RBO classic 😂
Here is a recipe for broth and accompanying sauces... It's so easy to make and so good, you won't want to know anything about store-bought broths and sauces!

INGREDIENTS

1 tbsp oil
1 leek, sliced
1 clove garlic pressed
1 bottle of red wine
1 liter (4 cups) beef or chicken broth
2 tbsp. tomato paste
1 C. dijon
1 to 2 tbsp. tablespoon Les Savoureux grilling mix
1 C. Les Savoureux steak mix

PREPARATION

Brown the leek and garlic in the oil.
Add the red wine to deglaze, and reduce for a few minutes.
Add broth, tomato paste, Dijon mustard and grilling spices.
Cover and simmer slowly over low heat for 30 minutes. (it is very important to cover to prevent the broth from evaporating).

Fondue sauces

aioli

1 egg
1 small tbsp. Dijon soup (you can add less or leave it out if you don't like it).
Juice of half a lemon
Avocado oil or your choice
1 head of confit garlic (*see below for how to make confit garlic)
1 C. The Savory Greek Blend
Salt and pepper
Put all the ingredients in a fairly high and narrow container (a bit like large yogurt containers). With a mixer foot, make sure to put the egg in front of the center of the mixer foot and emulsify until homogeneous and thickened.

* Candied garlic

Cut a head of garlic. Add a little oil to the cavity. Place the head in aluminum foil, keeping the flat side down. Place in the oven at 350F for 45 minutes

Hot sauce

1 cup mayonnaise
1/2 cup hot BBQ sauce

The "pimped" mayo-ketchup!

1 cup mayonnaise
1 cup ketchup
1 or more tsp Les Savoureux Italian blend

Enjoy!!!< /div>