Serves: 6
Total Calories: 57


2 cups low salt chicken stock
2 cups dry white wine
1 onion, diced
3 stalks celery, diced
2 cloves garlic, crushed
1 teaspoon kosher salt
1/2 teaspoon tarragon
1 bay leaf
1/2 teaspoon thyme


Combine all the ingredients in a saucepan and bring to a boil. Refrigerate for several days to let the flavors blend. To serve, bring the sauce back to a boil, remove the bay leaf and serve with cubed lean beef or scallops.

Nutritional Facts:

Serves: 6
Total Calories: 57
Calories from Fat: 3

This Fondue recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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