Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Wine Fondue With Broth Base and Mustard Dill Dipping Sauce Recipe
    Lost? Site Map

    Wine Fondue With Broth Base and Mustard Dill Dipping Sauce

    Wine Fondue With Broth Base and Mustard Dill Dipping Sauce. Photo by SaffronMeSilly

    1/1 Photo of Wine Fondue With Broth Base and Mustard Dill Dipping Sauce

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    45 mins

    5 mins

    SaffronMeSilly's Note:

    This recipe comes from a fondue cook book. The fondue is exceedingly simple, as is the sauce, but the result is extravagant and tasty. At the end of the directionsI list a number of tips to make your fondue party a success.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 1 quart chicken broth (I prefer low sodium organic)
    • 3 cups dry white wine (an oaky California Chardonnay is a good choice)
    • dippers (meats and or or veggies for dipping. See my notes at the end of the directions for ideas and tips)
    • 1 bunch fresh dill (or 2 tbsp dry dill)
    • 1/4 cup sharp yellow mustard
    • 2 tablespoons white wine vinegar (i usually just use 2 tbsp of wine used in fondue for consistency)
    • 1 teaspoon sugar
    • 10 tablespoons vegetable oil (canola is my preference)


    1. 1
      In fondue pot, bring broth and wine to a boil. Reduce to a simmer and immerse dippers for cooking.
    2. 2
      For sauce:
    3. 3
      Finely chop dill.
    4. 4
      Mix mustard with wine and sugar.
    5. 5
      Gradually whisk in oil, taking care to fully combine mustard and oil before adding more oil.
    6. 6
      Stir in dill.
    7. 7
      Serve sauce as a side for dippers.
    8. 8
      Notes and Tips for a great fondue party:.
    9. 9
      Make sure that all meats and vegetables are chopped thin enough to cook quickly in the broth. For beef and chicken, I suggest no more than a centimeter in width and leave in broth for approximately 3 minutes. For fish, choose fillets that have more integrity such as salmon or tuna and slice pieces no larger than 1/4 an inch and leave in broth for approximately 4 minutes. Shrimp are great dippers as they only require shelling and deveining, but no pre-cutting.
    10. 10
      Any and all veggies are great in this broth. Like with the meat, it needs to be chopped thinly. I recommend precooking many veggies before using them as dippers. Many veggies are too hard in their raw form to cook in a timely manner in the broth. The easiest way to do this is to bring a pot of water to a boil. Add a generous amount of salt to the water. Add veggies and cook for 3-8 minutes depending on toughness of veggies. Transfer veggies to ice water and hold for 2-5 minutes. This partially cooks veggies, so they only need 3 minutes in the broth.
    11. 11
      If you are using meat dippers, I highly recommend putting them in the broth first, as they add flavor to the broth which will enhance the flavor of your veggies later.
    12. 12
      Also if you are including mushrooms as a dipper (which I highly recommend!) treat them like a meat. Do not precook them like other veggies, as the water they release during cooking will add flavor to the broth. I suggest that you add mushrooms early with the meats and allow them to cook for about 7 minutes. Mushrooms take longer, but if you are doing meats and veggies, they will be ready to eat about the same time as the veggies, and they are definitely worth waiting for.
    13. 13
      Above all, enjoy yourself, and have fun with your fondue!

    Browse Our Top Sauces Recipes

    Ratings & Reviews:


    Nutritional Facts for Wine Fondue With Broth Base and Mustard Dill Dipping Sauce

    Serving Size: 1 (235 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 328.5
    Calories from Fat 213
    Total Fat 23.6 g
    Saturated Fat 3.2 g
    Cholesterol 0.0 mg
    Sodium 552.5 mg
    Total Carbohydrate 4.6 g
    Dietary Fiber 0.1 g
    Sugars 2.3 g
    Protein 3.4 g

    The following items or measurements are not included:

    fresh dill

    white wine vinegar

    Ideas from


    Over 475,000 Recipes Network of Sites