Here\u2019s my simple recipe for a Burgundian fondue that makes for a delightful dinner gathering. Enjoy bites of meat cooked in hot oil and served with a variety of sauces that will tantalize your taste buds. This homemade recipe includes delicious sauces such as homemade mayonnaise, b\u00e9arnaise, tartar, and American sauce. A tomato sauce adds a Mediterranean flair to this traditionally Burgundian dish.<\/p>\n
Serves: 4 people<\/p>\n
– Egg yolks: 4
\n– Sunflower oil: as needed
\n– Mustard: as needed
\n– Wine vinegar: as needed
\n– Salt: to taste
\n– Pepper: to taste
\n– Capers: as needed
\n– Pickles: as needed
\n– Tarragon: as needed
\n– Parsley: as needed
\n– Shallots: 2
\n– Ketchup: as needed
\n– Olive oil: 1 tablespoon
\n– Peeled tomatoes: 1 can
\n– Tomato paste: 1 tablespoon
\n– Sugar: 1 piece
\n– Onion: 1
\n– Garlic: 1 clove
\n– Thyme: as needed
\n– Rosemary: as needed
\n– Bay leaf: 1
\n– Fondue meat: 1 kg
\n– Fondue oil: 1 liter<\/p>\n
Total Time: 2 hours 30 minutes<\/p>\n
– Preparation: 1 hour
\n– Cooking: 30 minutes<\/p>\n
1. **Prepare the mayonnaise:**
\n Start by placing a teaspoon of mustard and an egg yolk in a bowl. Mix until smooth. While continuously stirring, slowly pour in a thin stream of oil with the other hand. Ensure the ingredients blend without separating each time more oil is added. Repeat until the desired amount of mayonnaise is achieved. For a larger batch, use 2 egg yolks. Near the end, add vinegar, salt, and pepper, then taste and adjust the seasoning. If the mayonnaise becomes too thin, add a bit more oil to achieve the right consistency.<\/p>\n
2. **Make the tartar sauce:**
\n To the mayonnaise, add a finely chopped mix of capers, pickles, tarragon, and parsley.<\/p>\n
3. **Prepare the b\u00e9arnaise sauce:**
\n To the mayonnaise, add finely chopped shallots and two tablespoons of chopped tarragon.<\/p>\n
4. **Create the American sauce:**
\n Mix some ketchup into the mayonnaise.<\/p>\n
5. **Cook the tomato sauce:**
\n Dice the onion and saut\u00e9 in a pan with olive oil and a pinch of salt. Once the onions begin to turn golden, add the crushed garlic and tomato paste. Stir well, then add chopped tomatoes along with their juice, thyme, rosemary, and bay leaf. Add a piece of sugar, season with salt and pepper, cover, and let simmer on low heat for 30 minutes. If the sauce is too liquid after 20 minutes, finish cooking uncovered.<\/p>\n
6. **Prepare the beef:**
\n Cut the beef into small cubes.<\/p>\n
Arrange the four sauces on a fondue plate, placing the beef cubes in the center. Heat the fondue oil in a pot until it boils, then transfer to the fondue burner. Use wooden skewers to dip a piece of meat first into the hot oil to cook, and then into your choice of sauce to enjoy.<\/p>\n\n\n