Fondue Vigneronne (France)


This type of fondue is essentially the same as Bourguignonne fondue, but the hot oil is replaced by simmering wine in which consumers dip pieces of meat, fish or vegetables. These ingredients are typically topped with tartar sauce, mustard or sauce Béarnaise before being consumed.

There are two main versions of this fondue, one is usually made with red wine flavored with garlic, onions, fresh herbs, salt and pepper, while the white wine version is typically flavored with coriander, white pepper, chicken broth, pepper, and cinnamon.

ENJOY YOUR MEAL


 

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