The Delicious Fondue Court Broillon: A Swiss Treat

Fondue Court Broillon is a French culinary term that means briefly boiled broth. It is a flavourful, aromatic liquid used for poaching with a light colour. The cooking time is brief compared to a deeply flavoured stock where ingredients are boiled for a long time. It is usually made with a mixture of salted water and milk, along with vegetables, aromatics and acid. It is commonly used for poaching fish, shellfish, poultry and vegetables. Fondue Court Broillon can also be used as a base for sauces or in an Asian hot pot.

Fondue Pot Recommendations

Fondue court broillon is a type of fondue that uses a broth made from vegetables, spices, and water as its base. To make this at home, a fondue pot is required. Here are some recommendations for fondue pots:

Cuisinart Electric Fondue Pot:

This electric fondue pot is the best overall choice according to Food and Wine. It has eight easy-to-adjust heat settings and a non-stick insert for easy cleanup. It comes with eight color-coded forks and a ring insert to hold them in place. While it is sized better for a group of six or fewer, it is still a great option for fondue beginners and experts alike.

Nostalgia 1.5-Quart Stainless Steel Electric Fondue Pot:

This electric fondue pot is a great budget option, priced at $30. It has 11 heat settings and good performance, but the thin pot material can make it heat up quickly and unevenly. It includes six forks and is suitable for a group of four.

All-Clad Cast Aluminum Fondue Pot:

This fondue pot is Food and Wine's "Best Splurge" option, priced at $200. It is a traditional flame-fueled model that uses a candle or chafing fuel. The outer pot has a capacity of 3.5 quarts, while the insert holds 2.5 quarts, making it suitable for a larger group. It is well-built and versatile, with oven and stovetop-safe inserts.

Swissmar Lugano 9-Piece Cheese Fondue Set:

This fondue set is Food and Wine's "Best Traditional-Style" pick, priced at $120. It is made of enameled cast iron in the classic Swiss style and has excellent heat retention. It includes six fondue forks and a gel fuel canister. However, it can get a bit too hot, and there is no way to adjust the heat.

Cuisinart 13-Piece Cast Iron Fondue Set:

This cast iron fondue set is a great budget option, priced at $55. It is sturdy and versatile, suitable for meat, cheese, or chocolate fondue. It has a capacity of 1.5 quarts and can be used on a stovetop or transferred to its base, which is kept warm by a chafing fuel can.

Dash Fondue Maker:

This electric fondue maker is a great option for parties, priced at $60. It includes eight color-coded forks and attachable ingredient cups. It has a precise temperature dial and a removable non-stick stainless steel pot for easy cleanup. It has a capacity of 3 quarts, making it suitable for larger groups.

These fondue pot recommendations offer a range of options in terms of price, style, and capacity, so you can choose the one that best suits your needs for making fondue court broillon at home.

Court Bouillon Ingredients

Court bouillon is a French culinary term that means "briefly boiled broth". It is a flavorful, aromatic liquid used for poaching with a light colour. The cooking time is brief compared to deeply flavoured stock, where ingredients are boiled for a long time.

The simplest court bouillon consists of nothing but salted water, and some traditional recipes call for a mixture of half salted water and half milk. The liquid often contains water (however, almost any liquid can be used) and usually an acid (such as wine, vinegar, or citrus).

Aromatics, such as herbs, zest, and spices, are often used to add flavour and personalise dishes. For aromatics, herbs and spices or a bouquet garni is cooked in the liquid along with vegetables. Court bouillon contains more acid than vegetable stock. The acid is added for flavour, but the broth should not taste sour.

The vegetables used are onion, carrots, and celery, or a mirepoix. The onion should be coarsely chopped, while the celery and carrot should be peeled and coarsely chopped. You can also add leek, garlic, and peppercorns.

To prepare the court bouillon, place the cold water and wine in a pot. Slice the celery into 1/8" slices. Cut the leek in half, wash and thinly slice just the white part. Dice the onion and add everything to the liquid. Cut and squeeze in the juice of a lemon. Add the bay leaf, peppercorns, salt, and parsley and bring to a simmer. Once the liquid comes to a simmer, turn off the heat. Cover with a lid and let steep for about 30 minutes.

Cooking with Fondue

Fondue is a fun and interactive way to bring people together over a shared pot of delicious, molten cheese or broth. It's a perfect centrepiece for any social gathering, allowing guests to bond over communal dips and delightful conversation. Here are some tips and recipes to help you create a memorable fondue experience.

Cheese Fondue

For a classic Swiss cheese fondue, you'll need a blend of cheeses, such as Gruyère and Emmental, Kirchwasser (cherry brandy), and cubed bread and vegetables for dipping. Start by rubbing the inside of your fondue pot with a clove of garlic, then add some white wine and Kirchwasser. Slowly melt your cheese into the pot, stirring continuously until you achieve a smooth and creamy consistency. Encourage guests to dip their chosen morsels into the fondue and enjoy the rich, garlicky flavours.

Court Bouillon Fondue

Court Bouillon is a French culinary term for a "briefly boiled broth" that is aromatic and flavourful. It is commonly used for poaching fish, shellfish, poultry, and vegetables. To make a Court Bouillon fondue, you'll need:

• 1 medium onion, coarsely chopped
• 1 stalk celery, coarsely chopped
• 1 medium carrot, peeled and coarsely chopped
• 8 sprigs of fresh parsley
• 1 teaspoon black peppercorns, crushed
• 1 thinly sliced lemon

Combine all the ingredients in a heavy-bottomed pot and bring to a boil. Reduce the heat and simmer for 30 minutes. You can then use this broth as your fondue base and cook various ingredients in it. Some recommended accompaniments are seafood, beef, ravioli, and gourmet vegetables. Simply thread your chosen ingredient onto a fondue fork and cook it in the broth to your desired level of doneness.

Coq au Vin Broth Fondue

For a heartier fondue experience, try a Coq au Vin broth fondue. This recipe uses vegetable stock, sliced fresh mushrooms, green onions, and garlic to create a rich and aromatic broth. Pour the vegetable stock into your fondue pot and heat it to a simmer. Add the remaining ingredients and continue simmering for about 15 minutes. Cut up some vegetables, potatoes, meats, or seafood into bite-sized pieces and place them into the fondue pot using skewers. Cook until your desired level of doneness is achieved.

Fondue Tips

• If using an electric fondue pot, adjust the heat settings as needed. If using a fuel-based fondue pot, partially cover the can to prevent the fondue from overheating.
• Fondue is a versatile dish, so feel free to experiment with different ingredients and recipes to find your favourites.
• For a well-rounded fondue experience, consider offering a variety of dippers, such as bread, vegetables, meats, and seafood.
• Fondue is a social activity, so encourage your guests to interact and enjoy the communal spirit of sharing a delicious pot of melted goodness!

Fondue Accompaniments

Fondue is a communal Swiss dish that is perfect for interactive social gatherings. It is a simple yet fun meal where people bond over shared dips and conversations. The traditional Swiss fondue combines melted cheese, garlic, white wine, and a splash of Kirschwasser, creating a rich and flavourful pot. People then dip their chosen morsels into the pot.

The classic cheese fondue recipe calls for a Swiss cheese blend, such as Gruyère and Emmental, along with Kirschwasser (cherry brandy), and cubed bread and vegetables for dipping. The pot is rubbed with garlic to add flavour.

For a fondue dinner, a cheese course is often followed by a main course. The Court Bouillon style is a popular choice for the main course, where people cook pieces of meat and vegetables in a broth. The Court Bouillon broth is a French culinary term for a briefly boiled broth that is aromatic and flavourful. It typically includes water, vegetables like onions, carrots, and celery, aromatics like herbs and spices, and an acid like lemon juice or white wine.

• Seafood: shrimp, lobster, crab, and other shellfish
• Meat: beef, chicken, steak, and sirloin
• Vegetables: bite-sized pieces of potatoes, broccoli, asparagus, and gourmet veggies
• Other dippers: ravioli, bread cubes, and mushrooms

These accompaniments can be cooked in the Court Bouillon broth to the desired degree of doneness. They can then be served with your favourite sauce, such as steak sauce or teriyaki. Fondue is a versatile and enjoyable way to bring people together over delicious food.

Court Bouillon Uses

Court bouillon is a French culinary term that means "briefly boiled broth". It is a flavorful, aromatic liquid used for poaching with a light colour. The cooking time is brief—generally no longer than 60 minutes—compared to a deeply flavoured stock where ingredients are boiled for a long time.

Court bouillon is used primarily for poaching fish and shellfish, and is also used for poaching vegetables, eggs, sweetbreads, cockscombs, and delicate meats. It is not served as part of the finished dish and is typically discarded after poaching.

The simplest court bouillon consists of nothing but salted water, and some traditional recipes call for a mixture of half salted water and half milk. It usually includes seasonings and salt but lacks animal gelatin. The vegetables used are typically onion, carrots, and celery, or a mirepoix. For aromatics, herbs and spices or a bouquet garni are cooked in the liquid along with the vegetables.

Court bouillon can also be used to thin sauces, as a replacement for water, vegetable, or chicken broth. It can also be used in an Asian hot pot, where it is strained before use.

When poaching fish, it is important to completely submerge the fish in the liquid. The simplest way to know how much liquid is required is to put the fish in the dish in which it is to be poached and measure the quantity of cold water required to cover the fish. This should be the quantity of water used to calculate the other ingredient quantities. For small fish, sliced fish, or shellfish, start with hot court bouillon; for large fish, start with cold court bouillon and slowly bring it to a simmer for even cooking.

Frequently asked questions