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

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Ingredients

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.

Notes

Original recipe and image source: Chocolate Shavings

Tried this recipe?Let us know how it was!