Sauces for bourguignonne and chinoise
Are you looking for ideas to prepare sauces for your bourguignonne?
Or maybe you, like us, prefer the fondue chinoise (the version with broth)?
🙂
Dear friends, good morning! Here I am with the first recipe of the year!
You expected a recycling recipe, didn’t you? But… no, for that you will have to wait. Just a little, because it will be the next recipe!
Today, however, I’m still halfway between the old year and the new year, thanks to the weekend that extends, even if only mentally, the Christmas holidays. And the atmosphere is still right to tell you about our New Year’s Eve chinoise and the sauces we enjoyed it with.
Oh yes, our New Year’s Eves are now traditionally based on fondue!
For the accompanying sauces this year as well, I went with my instincts. 😊 Although every time I take out my recipe notebook with the intention of copying at least a couple of the countless sauces for bourguignonne that I’ve noted over the years, then who knows why (oh yes yes, but I know why!) in the end I always improvise… that is… well, okay, except for a couple of sauces that can never be missing…
So, who knows, but yes certainly, it’s likely that next year I’ll have new sauces to enrich this recipe, because the beauty of sauces for bourguignonne (and for chinoise) is that there are so many. And they can be invented on the spot with what the fridge offers, in case you couldn’t buy that one ingredient that seemed essential.
If you don’t know these fondues, then at the end of the recipe I will write some information, we like both types – even if with a slight preference for the chinoise. Both are in any case a nice way to spend an evening with friends (when you could invite friends… but sooner or later it will be possible again!, no?), and are a lovely way to spend New Year’s Eve, when staying at the table until midnight can sometimes be tiring. But the slow pace of a bourguignonne, not having to get up from the table to go to the stove, the atmosphere of conviviality that is created in the: ‘have you tried this sauce?’, and ‘yes but I like this one better’, in the end creates the perfect atmosphere.
This year our New Year’s Eve was no different for us: lockdown or not, red, yellow, orange, or white zone, this New Year’s Eve of ours took place in exactly the same way, around the pot, the sauces, eating and chatting among us waiting for the toast.
Let’s call it: New Year’s Eve with fondue 🙂 and next year try it too!
👇 And if you want to add more sauces to the six in this article… here are four more! 👇
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: No cooking
- Cuisine: French
- Seasonality: All seasons
Ingredients
Here are the sauce ingredients, in the order I identified them in this photo:
- 0.88 oz parsley
- 0.71 oz pickled capers
- Half clove garlic
- 3 tablespoons plain yogurt (or homemade milk kefir)
- to taste oregano (as desired)
- 1 pinch pepper
- 1.06 oz walnuts
- Half clove garlic
- 1.76 oz whipping cream
- 1.76 oz plain yogurt (or homemade milk kefir)
- 0.35 oz extra virgin olive oil
- 1.76 oz kefir spreadable cheese (or classic spreadable)
- 1.06 oz milk kefir (or natural yogurt)
- Half teaspoon fresh ginger
- Half clove garlic
- grated lemon zest (to taste)
- 2.12 oz natural tuna
- 2.12 oz spreadable cheese
- 1 tablespoon mayonnaise
- 0.53 oz mustard
- 0.25 oz Worcestershire sauce
- 1.76 oz avocado
- 1.76 oz ricotta
- 1.06 oz bell pepper
- 1.06 oz green olives
- 0.53 oz onion
- 1 pinch chili powder (optional)
- 1.76 oz whipping cream
- 1 tablespoon mayonnaise
- 1.06 oz ketchup
- 1 teaspoon brandy
Tools
- Pot fondue set complete with accessories
Tips without Salt
As always, I have not added any salt to this recipe. These sauces are still very flavorful, thanks to the original salt already present in the ingredients. Always remember this information: the salt already present in foods is sufficient to cover the daily sodium requirement. 😉
Enjoy!
If you are interested in reducing or eliminating salt, always remember to:
▫ Reduce salt gradually, the palate must get used to it gradually and should not notice the progressive reduction.
▫ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
▫ Use my vegetable granules without salt and gomasio.
▫ Prefer fresh foods.
▫ Avoid water cooking, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Occasionally break the rule. It’s good for the mood and helps to persevere.
If you do not want, or cannot, give up salt:
▫ You can still try my recipes by salting according to your habits.
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