Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sauce
Stock and meat
How it's done
Sauce
Place the onion and vinegar in a bowl, leave to absorb for approx. 10 mins. Remove the yolks, add, finely mash with a fork. Finely chop the egg whites. Add the crème fraîche and egg whites to the yolks, mix, season the sauce.
Stock and meat
Bring the stock to the boil in the fondue pot, keep warm on the burner. Soak the meat in the stock in batches. Serve with the sauce.
| Serve with: | French fries or rice. |
|---|---|
| Tip: | Mix 2 tbsp of finely chopped chives into the sauce. |
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