Burgundy Fondue

An alternative fondue recipe that you must attempt, use your Chasseur fondue set to cook this Swiss meat fondue.

Burgundy Fondue
  • 600g of beef cubes
  • 190ml of mayonnaise
  • 1 clove of garlic
  • 1 tablespoon of ketchup
  • ½ teaspoon of Worcestershire sauce
  • 5 tablespoon of Italian Parsley
  • ½ teaspoon of Dijon mustard
  • ½ tablespoon of pickled onions
  • Capers
  • of peanut oil

Preparation method

  1. An hour before you intend to cook, remove the meat from the oven and allow to warm to room temperature.
  2. Portion the mayonnaise into 3 bowls.
  3. Blanch the garlic, before pressing and mixing with one bowl of mayonnaise. Transfer into a clean bowl and set aside.
  4. Mix one bowl of mayonnaise with ketchup and the Worcestershire sauce before transferring into a clean bowl and placing to the side.
  5. With a blender, mix together the last bowl of mayonnaise with the parsley, mustard, onions and capers before placing into a clean bowl and setting to the side.
  6. Place your fondue pot onto the hob, adding the oil before heating. Once hot, carefully transfer the pot onto the stand with a burner underneath. Make sure that the oil is hot but not smoking, not a lot of oil is needed, just enough to cover the meat.
  7. Piercing a cube of meat with a fondue fork, place the meat into the hot oil until it is cooked.
  8. Remove the cooked cube of meat before dunking into a sauce of your choice before eating.