Burgundy Fondue: A Rich, Savory Taste Experience

Fondue Bourguignonne, commonly known as Burgundy Fondue, is a Swiss dish where pieces of meat are cooked in hot oil or broth and dipped into various savoury sauces. The meat is usually beef, but recipes that use horse meat, duck, or game also exist. The fondue is typically served with a number of dips, which are often based on mayonnaise. To prepare a house mayonnaise sauce, you need egg yolks, mustard, oil, vinegar, salt, and pepper. This sauce can then be used as a base for other sauces like garlic and parsley, whiskey and ketchup, or curry. Burgundy Fondue is a fun and affordable dish that is perfect for sharing with friends or a significant other.

Meat

Fondue bourguignonne, or Burgundy fondue, is a Swiss dish that traditionally consists of pieces of meat cooked in hot oil or broth. The meat is cut into bite-sized cubes and cooked at the table by the guests themselves, who spear a piece of meat and dip it into the hot oil until it is cooked to their liking. The cooked meat is then typically dipped into various savoury sauces before eating.

Beef is the most common meat used in Burgundy fondue, and the cut of beef should be very tender. Recipes often call for beef tenderloin or rump steak cut into 1-inch cubes. However, other meats can also be used, such as chicken, shrimp, horse meat, duck, or game.

The oil used for cooking the meat should have a very high smoke point, such as grape seed, canola, sunflower, or peanut oil. It is important to use enough oil to cover the meat but not too much, and to maintain the oil temperature below the smoking point (less than 190°C/375°F) throughout the meal.

Burgundy fondue is typically served with a variety of sauces, many of which are based on mayonnaise. A simple mayonnaise sauce can be made by mixing egg yolks, mustard, oil, vinegar, salt, and pepper. This mayonnaise can then be used as a base for other sauces, such as garlic and parsley, whiskey and ketchup or tomato paste, or curry. Other sauce options include spicy-sweet chilli sauce, horseradish-mustard sauce, and store-bought options like Vidalia onion-fig sauce or barbecue sauce.

Oil

A key component of a Burgundy fondue, also known as Fondue Bourguignonne, is hot oil. The oil is heated in a pot, and guests use forks to spear raw cubes of beef and cook them in the hot oil to their liking. The cooked beef is then dipped into various savoury sauces.

The oil used for Burgundy fondue should have a very high smoke point. This is because the oil needs to remain hot throughout the meal, without smoking. Oils with a high smoke point include grape seed, canola, sunflower, and peanut.

The amount of oil used should be just enough to cover the meat. For a recipe serving six people, 1 litre of oil is used.

It is important to note that the oil should not be smoking when the meat is added. The ideal temperature for the oil is below 190°C/375°F.

The beef used for Burgundy fondue should be very tender. It is cut into cubes of roughly 2 cm in size. The meat is usually beef, but recipes using horse meat, duck, or game also exist.

Wine

Burgundy fondue, or Fondue Bourguignonne, is a Swiss dish where pieces of meat are cooked in hot oil or broth. The traditional meat used is beef, but recipes that use chicken, shrimp, horse meat, duck, or game also exist. The beef is cut into cubes and cooked in a pot of hot oil, and then dipped into various savoury sauces. The oil used should have a very high smoke point, such as grape seed, canola, sunflower, or peanut.

The wine used in Burgundy fondue is typically a pinot noir. This type of fondue is a variation of the traditional Swiss fondue, which consists of melted cheese and wine served in a communal pot. The name "fondue" comes from the French verb "fondre," which means "to melt." While the traditional Swiss fondue uses cheese and wine, the Burgundy fondue replaces the cheese with meat, specifically beef cooked in wine.

The beef used in Burgundy fondue should be very tender, such as rump steak. The meat is cut into cubes and cooked in the hot oil or broth, which can be seasoned with aromatics. The fondue is typically served with a variety of dips or sauces, which are often based on mayonnaise. For example, a house mayonnaise sauce can be made by mixing egg yolks, mustard, peanut oil, vinegar, salt, and pepper. This mayonnaise can then be used as a base for other sauces, such as garlic and parsley, whiskey and ketchup, or tomato paste, and curry.

In addition to the meat and sauces, Burgundy fondue is often served with vegetables or potatoes. Small fried potatoes, a garden salad, gratin vegetables, or sautéed mushrooms with garlic and parsley are all popular side dishes. The fondue pot is placed in the centre of the table, and guests use dipping forks to cook the meat to their liking before dipping it into the sauces.

Sauces

Burgundy fondue, also known as Fondue Bourguignonne, is a Swiss dish where pieces of meat are cooked in hot oil or broth and dipped into various savoury sauces. The meat is usually beef, but recipes that use horse meat, duck, or game also exist. The oil used for cooking should have a very high smoke point, such as grape seed, canola, sunflower, or peanut oil.

The sauces served with Burgundy fondue are typically based on mayonnaise. A simple mayonnaise sauce can be made with egg yolks, mustard, oil, vinegar, salt, and pepper. This mayonnaise sauce can then be used as a base for other sauces. For example, adding garlic and parsley to the mayonnaise creates a green sauce, while adding whiskey and ketchup or tomato paste makes a red sauce. Other potential sauces include a white "aioli" sauce made with garlic and mayonnaise, a curry sauce, or a spicy-sweet chilli sauce.

The traditional Swiss cheese fondue consists of a blend of cheeses, wine, and seasoning. However, the term "fondue" has been generalized to other dishes, such as chocolate fondue and Fondue Bourguignonne, where the common element is that a food is dipped into a communal pot of liquid kept hot in a fondue pot.

Sides

Burgundy fondue, also known as Fondue Bourguignonne, is a Swiss dish where pieces of meat are cooked in hot oil or broth. It is typically served with a variety of dips and sauces. Here are some ideas for sides to accompany your Burgundy fondue:

Salads

A green salad or garden salad is a great way to add some freshness and colour to your meal. You can include a variety of leafy greens, vegetables, and herbs of your choice.

Potatoes

Small fried potatoes or nugget potatoes are a perfect side dish for Burgundy fondue. They can be cooked in a variety of ways, such as frying or roasting, and seasoned to your liking.

Vegetables

Vegetables such as mushrooms, onions, and garlic are excellent sides to accompany the fondue. They can be cooked in a variety of ways, such as grilling, roasting, or sautéing. For example, you can make roasted vegetables with garlic and parsley as a side dish.

Bread

Bread is a classic side to fondue, as it can be dipped into the sauces or used to soak up any remaining broth.

Sauces

A variety of sauces can be served as sides to accompany the meat. Mayonnaise is a common base for many sauces, such as garlic and parsley mayonnaise, whiskey and ketchup mayonnaise, or curry mayonnaise. Other sauces such as spicy-sweet chilli sauce, horseradish-mustard sauce, and onion-fig sauce can also be served as sides.

Frequently asked questions