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Fondue BourguignonneA Traditional Beef Fondue RecipeAccording to fondue history, a monk by the name of Johann du Putzxe, had the idea of heating oil to dunk and cook pieces of meat he had taken from the Abbot's private supplies - to help him eat it on the run! The Swiss then took this idea and developed it to its present day form. They give credit to the Burgundian grape pickers by calling it Fondue Bourguignonne. Start your Fondue Bourguignonne. dinner with a toast to Johann du Ptuzxe. Of course, your guests will want to know who he is and you now have a great little story to get this party started! What you'll need for Fondue Bourguignonne: Trim the fat from the meat and cut into bite-size cubes. Keep refrigerated until about 20 minutes before serving. This recipe lends itself to doing everything in advance of your party, makeing it an easy recipe. For a variation, try marinating your beef using a Sesame Soy Marinade. The best way to serve Fondue Bourguignonne is at a table where friends and guests can easily sit around and reach the fondue pot. When the oil is ready, bring it to the table and place it over your heating unit. Each guest will cook their meat with with a fondue fork or skewer and hold it in the oil unti the meat is cooked. Cooking guidelines for meat are: 30 seconds for medium rare, 1-3 minutes for medium to well done. These are rough guidelines since it really depends on the temperature of the meat and oil and the size of the cube. Then, transfer the cooked meat from the fondue fork to the plate and with with another fork, dip the meat into the various sauces served. In the meantime, you can place another piece of meat into the hot pot and continue to cook while you eat. To accompany your Fondue Bourguignonne, make 3-5 dipping sauces. Béarnaise and Hollandaise sauces are old standbys, but mix in some others from the list below. Beside serving dipping sauces with the fondue, you might want to add a crisp green salad, some fresh sour dough bread and a dry, red wine. Oh boy! What a great meal and fun to eat at the same time. Make these tasty dipping sauces to serve with your fondue. Combine all the ingredients, mix well and chill until serving. Béarnaise Sauce Cook onions or shallots in wine vinegar until the liquid is mostly absorbed and the onion is tender. Using a blender or food processor, place the onions, egg yolk, tarragon, salt, mustard, and hot pepper sauce inside and blend for about 5 seconds. Slowly add the melted butter. Watch the sauce thicken right away. If it becomes too thick, add a small amount of hot water. This makes about 3/4 cup. Hollandaise Sauce Combine the egg yolks and lemon juice in your blender or food processor. Melt the butter and heat it until it bubbles but not browns. Add hot water to the egg yolk and lemon juice. Turn on blender to high speed and immediately pour in hot butter in a steady stream. Add the salt, cayenne, and mustard to the blender. Blend mixture until well blended for about 30 seconds. This recipe of Hollandaise is served warm over vegetables and poached eggs, but of course is just wonderful with meat fondue. This version will not curdle because it is only heated by the warmth of the butter. Any leftover sauce can be reheated gently in the top of a double boiler - but over hot water, not boiling. Make about 2 cups of yummy sauce. Return from Fondue Bourguignonne to Easy Appetizer Recipes home page.
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