Fondue Bourguignonne Recipes

Steps:

• Prepare the meat; trim away any fat and cut into 2 5 cm (1-inch) cubes.
• Dry the meat on kitchen paper and divide between four or five small dishes.
• Heat the oil in the fondue pot to the correct temperature of 190°C/375°F.
• Test by dropping a small cube of bread into the oil-it should turn brown in less than a minute.
• If the oil is too hot and smoking, allow it to cool slightly.
• Carefully transfer the fondue pan to its lighted spirit stove to keep hot.
• Drop in the bay leaf and garlic, for extra flavouring.
• Each person cooks the cubes of meat, in the oil until done to the individual's taste.
• Transfer the meat from the fondue fork onto an eating fork and dip into a sauce.
• Offer a selection of sauces to dip the meat, curry sauce, garlic mayonnaise, pepper sauce, mustard sauce.

Steps:

• 1. To make the beef bouillon... In a medium saucepan over medium heat, add oil and when hot, add onions; sauté for 1 minute. Add garlic and cook for 1 ½ minutes. Pour in beef broth and red wine; stir well. Add Worcestershire sauce, onion soup mix, soy sauce, rosemary and black pepper. Bring mixture to a gentle simmer and cook for 5 minutes. Before transferring the bouillon in the fondue pot, taste and adjust if necessary.
• 2. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=G6ktHRE7yUc
• 3. Here are a dozen of sauces to chose from... CHILI ½ cup chili sauce ¼ cup mayonnaise ¼ cup sour cream ½ tsp. fresh ginger, minced HORSERADISH ¼ cup sour cream ¼ cup Miracle Whip 1 tbsp. horseradish 1 tbsp. Dijon DIJONNAISE SAUCE ¼ cup Dijonnaise ¼ cup sour cream 1 tbsp. prepared yellow mustard JAPANESE SAUCE 3 tbsp. kewpi mayonnaise 3 tbsp. sour cream ½ tsp. wasabi paste, or to taste ¼ tsp. ponzu 1 tsp. chives ROSE SAUCE ¼ cup mayonnaise 2 tbsp. ketchup ¼ tsp. dry mustard or garlic salt ONION 1 envelope onion soup mix 12 ounces sour cream DIABLO 1 tbsp. oil ½ cup white onions, finely chopped 2 large cloves garlic, pressed 1 cup ketchup 1 tbsp. Worcestershire sauce 1 tsp. white vinegar In a saucepan over medium heat, add oil and when hot, add onions and garlic; sauté for 5 minutes. Add the remaining ingredients, stir well and simmer for 2-3 minutes. CHEESE SAUCE ¼ cup mayo 3 tbsp. milk ½ cup Cheddar cheese, grated ½ tsp. Cholula In a medium saucepan over medium-low heat, combine all the ingredients. Stir until the cheese is all melted. CURRY SAUCE ¼ cup mayonnaise ¼ cup sour cream 1 ½ tbsp. curry powder ¼ tsp. garlic powder CHUTNEY SAUCE ½ cup mayo ¼ cup chutney 2 tsp. prepared yellow mustard SIMPLE CHILI ½ cup chili sauce ½ cup mayonnaise BBQ SAUCE ¼ cup mayonnaise ¼ cup sour cream 3 tbsp. BBQ sauce of your choice

Steps:

• Heat oil in a fondue pot or 2-quart saucepan until very hot (375 degrees). While oil is heating, cut beef and chicken, toss with olive oil, and season with salt and pepper. Combine pork with garlic, shallots, egg yolk and mustard and form into tiny meat balls. Decoratively arrange meats, meatballs and potatoes on a large platter, or on 4 individual plates. Arrange sauces in individual dipping bowls or plates. Place fondue pot of oil in center of table over a small candle or sterno, and adjust flame so that it bubbles but does not sputter when meat is added. Spear meat, meatball or potato on long forks, place in pot and cook 20 to 30 seconds until crispy. Remove meat from fork before eating -- fork will be burning hot. You can use wooden skewers instead of long forks for cooking, if you wish.

Steps:

• To make the tomato sauce heat the oil in a saucepan add the shallots and cook gently until soft. Stir in the garlic tomatoes with their juice and tomato puree (paste).
• Season with salt and pepper bring to the oil then reduce heat and simmer uncovered for about 30 mins or until sauce has reduced and thickened. Stir in the parsley and serve hot or cold.
• Cut the steak into 1inch cubes and put into a serving dish. Each person spears a cube of meat with a fondue fork and immerses the.
• meat in the hot oil to fry. The meat cube is cooked according to individual taste.

Steps:

• In a medium saucepan over medium heat, add oil and when hot, add onions; sauté for 1 minute. Add garlic and cook for 1 ½ minutes. Pour in beef broth and red wine; stir well. Add Worcestershire sauce, onion soup mix, soy sauce, rosemary and black pepper. Bring mixture to a gentle simmer and cook for 5 minutes.
• Before transferring the bouillon in the fondue pot, taste and adjust if necessary.
• Here a dozen of sauces to chose from;.
• CHILI.
• ½ cup chili sauce.
• ¼ cup mayonnaise.
• ¼ cup sour cream.
• ½ teaspoons fresh ginger, minced.
• HORSERADISH.
• ¼ cup sour cream.
• ¼ cup Miracle Whip.
• 1 tablespoons horseradish.
• 1 tablespoons Dijon.
• DIJONNAISE SAUCE.
• ¼ cup Dijonnaise.
• ¼ cup sour cream.
• 1 tablespoons prepared yellow mustard.
• JAPANESE SAUCE.
• 3 tablespoons kewpi mayonnaise.
• 3 tablespoons sour cream.
• ½ teaspoons wasabi paste, or to taste.
• ¼ teaspoons ponzu.
• 1 teaspoons chives.
• ROSE SAUCE.
• ¼ cup mayonnaise.
• 2 tablespoons ketchup.
• ¼ teaspoons dry mustard or garlic salt.
• ONION.
• 1 envelope onion soup mix.
• 12 ounces sour cream.
• DIABLO.
• 1 tablespoons oil.
• ½ cup white onions, finely chopped.
• 2 large cloves garlic, pressed.
• 1 cup ketchup.
• 1 tablespoons Worcestershire sauce.
• 1 teaspoons white vinegar.
• In a saucepan over medium heat, add oil and when hot, add onions and garlic; sauté for 5 minutes. Add the remaining ingredients, stir well and simmer for 2-3 minutes.
• CHEESE SAUCE.
• ¼ cup mayo.
• 3 tablespoons milk.
• ½ cup Cheddar cheese, grated.
• ½ teaspoons Cholula.
• In a medium saucepan over medium-low heat, combine all the ingredients. Stir until the cheese is all melted.
• CURRY SAUCE.
• ¼ cup mayonnaise.
• ¼ cup sour cream.
• 1 ½ tablespoons curry powder.
• ¼ teaspoons garlic powder.
• CHUTNEY SAUCE.
• ½ cup mayo.
• ¼ cup chutney.
• 2 teaspoons prepared yellow mustard.
• SIMPLE CHILI.
• ½ cup chili sauce.
• ½ cup mayonnaise.
• BBQ SAUCE.
• ¼ cup mayonnaise.
• ¼ cup sour cream.
• 3 tablespoons BBQ sauce of your choice.