The Perfect Pairings For Fondue Bourguignonne

Fondue Bourguignonne is a dish that originated in Switzerland, despite its name, which translates to Burgundy Fondue in French. It typically consists of raw beef cubes cooked in a pot of hot oil and dipped in various savoury sauces. The beef can be substituted with chicken or shrimp, and the oil used should have a high smoke point, such as grape seed, canola, sunflower, or peanut oil. The dish is often served with roasted vegetables and a variety of sauces, such as aioli, barbecue sauce, Bearnaise, and/or horseradish cream. It pairs well with red wines like those from Beaujolais and Burgundy.

Meat options: beef, chicken, shrimp

Fondue Bourguignonne is a dish that originated in Switzerland. It involves cooking cubes of meat in hot oil and then dipping them into various sauces. The traditional meat used is beef, specifically beef from Burgundy in France, but chicken or peeled shrimp can be substituted.

Beef

When using beef, it is recommended to use a cut such as beef fillet, beef tenderloin, or eye of round steaks, cut into 1-inch cubes. The beef can be seasoned with olive oil, salt, and pepper, and seared in a skillet before cooking in the hot oil.

Chicken

Chicken breast, boneless and skinless, can also be cut into small cubes or strips and cooked in the same way as beef. It should be tossed with olive oil and seasoned with salt and pepper.

Shrimp

Shrimp can be used as a substitute for beef or chicken. They should be peeled and cooked in the hot oil until they are cooked through.

Cooking and Serving

The meat is cooked by each individual guest, who spears a piece of meat with a fondue fork and immerses it in the hot oil until it is cooked to their liking. The cooked meat is then transferred to an eating fork and dipped into various sauces. It is important to note that the fondue fork will be very hot, so it is recommended to use a wooden skewer for cooking instead.

Vegetable sides: roasted vegetables, potatoes, cherry tomatoes, mushrooms, peppers

Roasted vegetables, potatoes, cherry tomatoes, mushrooms, and peppers are all delicious options to serve as sides with fondue. Here are some ideas for each:

Roasted Vegetables:

Roasting vegetables is a great way to enhance their natural sweetness and make them appealing to picky eaters. You can roast a single type of vegetable or a mix, ensuring they are cut into similar-sized pieces to ensure even cooking. Here are some specific vegetable combinations and seasonings you can try:

• Potatoes, carrots, and green beans seasoned with garlic and fresh herbs.
• Bell peppers, zucchini, sweet potatoes, red onions, and broccoli seasoned with Italian spices, salt, pepper, garlic powder, and Parmesan cheese.
• Cauliflower, broccoli, Brussels sprouts, green beans, and asparagus seasoned with olive oil, salt, and pepper.

Potatoes:

Potatoes are a versatile side dish that can be roasted, baked, or mashed. Here are some specific ideas to try:

• Roasted baby red potatoes, Yukon gold potatoes, or russet potatoes with fresh thyme and rosemary.
• Baked potatoes with mushrooms.
• Sicilian-style potato salad with fresh basil.
• Skillet mac and cheese with potatoes.
• Steak with sweet potato wedges.

Cherry Tomatoes:

Cherry tomatoes are a sweet and tangy addition to any meal. Here are some ways to incorporate them into your side dishes:

• Cherry tomato salad: dress cherry tomatoes with a little oil, vinegar, and herbs.
• Green bean and cherry tomato salad: add color and taste to a classic green bean salad.
• Cherry tomato and basil focaccia: slice the focaccia to make sandwiches with fresh mozzarella cheese and deli meats.
• Stuffed cherry tomatoes: stuff cherry tomatoes with cream cheese for a simple yet delicious appetizer.

Mushrooms:

Mushrooms are a versatile ingredient that can be sautéed, roasted, grilled, or baked. Here are some specific ideas for mushroom side dishes:

• Easy Portobello mushroom sauté.
• Garlic butter mushrooms.
• Roasted asparagus and mushrooms.
• Baked mushrooms with thyme and white wine.
• Baked potato with mushrooms.
• Green bean and mushroom medley.

Peppers:

Bell peppers are packed with vitamins and antioxidants, making them a nutritious addition to any meal. Here are some specific ideas for pepper side dishes:

• Roasted peppers and onions.
• Grilled peppers and onions.
• Sautéed peppers, asparagus, and zucchini.
• Stir-fried carrots, corn, and peppers.
• Bell pepper oven fries.

Sauces: aioli, barbecue, bearnaise, horseradish, mustard, curry, garlic mayonnaise, pepper

When it comes to sauces, the options are endless and can be tailored to your taste preferences. Here are some ideas for sauces to accompany your fondue bourguignonne:

Aioli

A creamy and garlicky sauce, aioli is a perfect addition to your fondue. To make it, simply combine mayonnaise and garlic in a small bowl, blending well. Then, using a wire whisk, beat in olive oil and salt until you achieve a well-blended consistency.

Barbecue Sauce

Barbecue sauce adds a smoky and tangy flavour to your fondue. You can make your own by frying fresh tomatoes, spring onion, garlic, salt and a little sugar in grapeseed oil and blending to create a thick sauce. Alternatively, you can add a unique twist by mixing mayonnaise, sour cream and your favourite barbecue sauce.

Béarnaise Sauce

Béarnaise is another option for a dipping sauce. You can either make it from scratch or opt for a store-bought version.

Horseradish Sauce

For those who enjoy a spicy kick, horseradish sauce is an excellent choice. Combine ingredients such as sour cream, Miracle Whip, and horseradish to taste. You can also try mixing in some mustard for an extra tang.

Mustard

Mustard is a classic condiment that pairs well with fondue. You can use it as a base for your sauces or simply provide it as a standalone condiment for those who enjoy its sharp and tangy flavour.

Curry Sauce

Curry sauce will add a warm and slightly spicy kick to your fondue. You can make it by mixing mayonnaise, sour cream, curry powder, and garlic salt. If you want to get creative, you can also make curry pork meatballs to accompany your fondue.

Garlic Mayonnaise

For garlic lovers, a simple blend of mayonnaise and garlic creates a delicious dipping sauce. You can adjust the amount of garlic to your taste preference.

Pepper

Freshly ground pepper is a must-have seasoning for your fondue. It adds a subtle kick of heat and enhances the flavour of your meats and vegetables. You can also experiment with different types of peppercorns to find your favourite variety.

Wine: young, lively red with good acidity, e.g. Beaujolais-Villages, Côte-de-Nuits-Villages, Côte de Beaune

When it comes to wine, a young, lively red with good acidity is the perfect pairing for fondue bourguignonne. The dish is rich with oil and sauces, so a crisp wine with tannins and acidity is needed to cut through the fat. Beaujolais-Villages is an excellent choice, offering red wines that will complement the meal beautifully. Alternatively, opt for a Côte-de-Nuits-Villages or a Côte de Beaune, both of which are red wines from Burgundy that can work very well with this dish.

Fondue bourguignonne is a Swiss dish of meat cooked in oil, typically using beef from Burgundy, giving the dish its name. It's a social meal where guests cook cubes of meat in hot oil to their liking and then dip them into various savoury sauces. The meat is usually beef, but chicken or shrimp can also be used. The fondue pot is placed in the centre of the table, keeping the oil hot throughout the meal.

To prepare the fondue bourguignonne, the meat is cut into small cubes or strips and seasoned with salt and pepper. It is then cooked in very hot oil, typically grape seed, canola, sunflower, or peanut oil, which has a high smoke point. The oil is heated to around 190°C/375°F, creating a crispy exterior on the meat without overcooking it. The key to a great fondue bourguignonne is the selection of sauces, which can include aioli, barbecue sauce, bearnaise, horseradish cream, curry sauce, garlic mayonnaise, pepper sauce, mustard sauce, and more.

So, when choosing a wine to pair with fondue bourguignonne, opt for something that will refresh the palate and provide a delightful contrast to the rich, savoury dish. The young, lively reds of Beaujolais-Villages, Côte-de-Nuits-Villages, or Côte de Beaune are sure to please.

Bread: baguettes, dinner rolls

When it comes to bread, baguettes and dinner rolls are a must when serving Fondue Bourguignonne. This Swiss dish, named after Burgundy in France, is a fun and interactive meal where guests cook their own meat fondue-style in hot oil. The bread is the perfect accompaniment to the fondue, providing a vehicle for dipping into the various savoury sauces provided.

Baguettes, with their crisp exterior and soft interior, are ideal for soaking up every last drop of the delicious sauces. Their long, thin shape also makes them easy to break apart and share. Dinner rolls, on the other hand, provide a more substantial base for piling on the meat and vegetables. They are also great for sopping up any leftover sauce on the plate.

When selecting bread to serve with Fondue Bourguignonne, it is important to choose a type that is sturdy enough to withstand the weight of the meat and sauces without falling apart. Baguettes and dinner rolls fit the bill perfectly. In addition, their slightly crusty exterior provides a satisfying textural contrast to the tender meat and creamy sauces.

To elevate your bread selection even further, consider offering a variety of fresh herbs and spices to sprinkle on top. This will not only enhance the flavour of the bread but also add a pop of colour to the table. Some suggested herbs and spices include rosemary, thyme, black pepper, and red pepper flakes.

By providing a selection of baguettes, dinner rolls, and herbs, your guests will have everything they need to create their own perfect bite of Fondue Bourguignonne. So go ahead and encourage them to get creative and enjoy the interactive and delicious experience that this unique dish offers.

Frequently asked questions