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Fondue Bourguignonne

This is a fun, unique, yet easy twist on more traditional fondue- dip the cubed sirloin in the warmed oil in a fondue pot, and then dip into a sauce! What other sauces would you want to try with this? Serves 6-8


Fondue Bourguignonne

  • 3 pound piece of boneless beef sirloin or tenderloin cut into bite-size cubes
  • 4 cups of canola oil
  • Place the oil into the fondue pot on medium heat. Make sure the fondue is never more than 2/3 full. Serve with the cubed meat and dipping sauces.

Herbed Mayonnaise

  • 1/2 cup of mayonnaise
  • 1 Tbsp of chopped parsley
  • 1 Tbsp of grainy mustard
  • 1 tablespoon of drained capers roughly chopped
  • 5-6 cornichons finely diced
  • 2 tsp of lemon juice
  • Salt and freshly ground pepper to taste
  • in Place the mayonnaisea small bowl. Foldthe parsley mustard, capers, cornichons, and lemon juice. Taste and adjust seasoning with salt and pepper.

Marie Rose Sauce

  • 1/2 cup mayonnaise
  • 3 Tbsp ketchup (try one of Dulcet’s flavored ketchups like Moroccan or Mild Indian Curry, for an extra flavor kick!)
  • in Place the mayonnaisea small bowl. Foldthe ketchup. Adjust with extra ketchup if needed.


Original recipe and image source: Chocolate Shavings
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