Fondue Bourguignon: How To Pronounce This French Dish

Fondue bourguignon, also known as beef fondue, is a dish where pieces of meat are cooked in hot oil and dipped in sauces. The meat is usually beef, but recipes that use horse meat, duck, or game also exist. It is served with dips, often based on mayonnaise. The dish was created and first served in Lausanne, Switzerland, in 1948. The name fondue comes from the French verb fondre, which means to melt.

Fondue Bourguignon is a Swiss dish

The word "fondue" is the feminine passive past participle of the French verb "fondre," which means "to melt." It was first attested in French in 1735 by Vincent La Chapelle in his book "Cuisinier moderne" and first appeared in English in 1878. The Swiss German pronunciation of "fondue" is [ˈfõdyː], while the Italian equivalent, "fonduta," is pronounced similarly to the French.

The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, called "Käss mit Wein zu kochen," which translates to "cook cheese with wine." This recipe calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped into the mixture. However, the name "cheese fondue" originally referred to a dish composed of eggs and cheese, as mentioned by Vincent La Chapelle in his 1735 book.

In the 1930s, the Swiss Cheese Union (Schweizerische Käseunion) promoted fondue as a Swiss national dish to increase cheese consumption. They also created pseudo-regional recipes as part of the "spiritual defence of Switzerland." Fondue became popular in Switzerland and was associated with mountains and winter sports. It was also promoted to Americans at the Swiss Pavilion's Alpine restaurant at the 1964 New York World's Fair, and it became popular in the US in the 1960s and 1970s.

It was created in Lausanne, Switzerland, in 1948

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot. The term "fondue" has since been generalized to refer to other dishes where food is dipped into a communal pot of liquid, such as chocolate fondue and fondue bourguignonne.

Fondue Bourguignonne was created in Lausanne, Switzerland, in 1948 by Georges Esenwein, the owner of Café Bock. The name "bourguignonne" was given to the dish because it featured Charolais beef served with red wines from Burgundy. Esenwein was inspired by the cooking traditions of his Bohemian friends, who cooked various types of meat in a boiling oil mixture.

Esenwein adapted this idea to use a fondue pot with four types of vegetable oil. The meat is pre-cut into bite-sized pieces, and the oil is heated in a fondue pot in front of the diners. Each person then cooks their raw meat in the hot oil and eats it once it's cooked. The meat is typically served with a variety of sauces, including mayonnaise, béarnaise sauce, tartar sauce, and Worcestershire sauce, as well as chopped parsley and onions.

The simplicity of the dish, combining oil and meat, can be adapted in several ways, depending on the choice of meat and the spices added to the oil. Esenwein's creation became an instant success, and he promoted it heavily, claiming to sell "1000 fondues per month." He later moved to Villeneuve in 1954, where he continued to serve his famous fondue to locals and visitors alike.

It is made with pieces of steak cooked in oil

Fondue Bourguignon is a Swiss dish in which pieces of meat are cooked in hot oil or broth. The term "fondue" was first used in this context in 1950s New York when Swiss restaurateur Konrad Egli introduced fondue bourguignon at his Chalet Suisse restaurant in 1956.

To make fondue Bourguignon with steak cooked in oil, you will need:

• 1 ½ pounds of beef fillet, cut into 1-inch cubes, at room temperature
• 1 tablespoon of extra-virgin olive oil
• ¾ teaspoon of coarse salt
• Freshly ground pepper

First, toss the beef cubes with oil to coat. Heat a 12-inch skillet over high heat. Season half the beef with salt and pepper, then transfer to the skillet. Sear the beef without turning for 2 minutes. Flip and cook for another 2 minutes for medium-rare. Transfer the cooked beef to a bowl and repeat with the remaining beef, salt, and pepper.

You can also cook the steak in hot oil using a fondue pot. Heat 4 cups of vegetable oil or a mix of vegetable and olive oils in a fondue pot or a 2-quart saucepan until very hot (375 degrees Fahrenheit). Cut 8 ounces of beef tenderloin into small cubes or strips and toss with olive oil. Season with salt and pepper. Spear the meat on long forks or wooden skewers, then place in the hot oil for 20 to 30 seconds until crispy. Remove the meat from the fork before eating, as the fork will be very hot.

Fondue Bourguignon is often served with roasted vegetables and sauces such as spicy-sweet chili sauce, horseradish-mustard sauce, or store-bought Vidalia onion-fig sauce or barbecue sauce. Enjoy your homemade Fondue Bourguignon!

It is served with dips, often based on mayonnaise

Fondue Bourguignonne is a Swiss dish where pieces of meat are cooked in hot oil and served with a variety of dips, often based on mayonnaise. The meat is usually beef, but alternative recipes using chicken, shrimp, horse meat, duck, or game also exist. The beef is typically cut into cubes and cooked at the table by the guests themselves, who spear a piece of meat and briefly immerse it in the hot oil before dipping it into their chosen sauce.

The mayonnaise-based dips served with Fondue Bourguignonne can be made with fresh, high-quality products and can include a variety of ingredients. For example, one recipe suggests a white "aioli" sauce made by blanching garlic and mixing it with mayonnaise, a red sauce made by mixing mayonnaise with ketchup and Worcestershire sauce, and a green sauce made by blending mayonnaise with parsley, mustard, onions, and capers in a food processor. Another recipe includes a sauce with mayonnaise, cognac, Worcestershire sauce, and tabasco, and a second with mayonnaise and curry powder.

In addition to the mayonnaise-based dips, Fondue Bourguignonne can be served with other dips such as crèmes de légumes (carrots, artichokes, and avocado), houmous, tapenade, and aïoli. The sauces are a key part of the dish, with one source stating that the two keys to a successful Fondue Bourguignonne are the tenderness of the meat and the quality of the sauces.

It is also known as Beef Fondue

Fondue Bourguignon, or Beef Fondue, is a fun and tasty dish that is perfect for sharing with friends and family. It is a great way to bring people together and create a cosy, intimate atmosphere. The name, Fondue Bourguignon, is French and it literally translates to "Burgundy Fondue". It is also known as Beef Fondue because it traditionally uses beef, cut into small cubes, as its star ingredient.

Beef Fondue is a unique dish where guests cook their own food at the table. It is an interactive and engaging meal, perfect for dinner parties or special occasions. The preparation is simple and can be done ahead of time. The host can cut the beef into cubes and prepare various dipping sauces, which can be kept in the refrigerator until needed.

When it's time to eat, heat the oil in a fondue pot or saucepan to a high temperature. Guests can then use long forks or skewers to spear the beef cubes and cook them in the hot oil to their desired doneness. It's a quick process, taking only 20 to 60 seconds per piece, depending on how well-done you like your meat.

In addition to beef, you can also offer alternatives like chicken or shrimp, ensuring there's something for everyone's taste. The cooked meat is then dipped into various sauces, adding extra flavour and excitement to the dish.

Beef Fondue is a versatile dish that can be served with a variety of sides, such as roasted vegetables, boiled potatoes, or bread. It is best enjoyed with a glass of red wine, such as Burgundy, to complete the Bourguignon experience.

So, whether you call it Fondue Bourguignon or Beef Fondue, this delicious and interactive dish is sure to impress your guests and create lasting memories.

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