Burgundy fondue

Burgundy fondue is a convivial dish where everyone cooks their pieces of meat in a pot of hot oil. Served with a variety of sauces, it offers a warm and personalized experience, perfect for sharing with friends or family.

Ingredients

1.5 kg of fondue meat (it needs to be very tender: tell your butcher it's for fondue, they'll know what to recommend! At Lagrange, we prefer rump steak...)
1 liter of grapeseed oil or "special fondue" oil (flavored with herbs de Provence
Vegetables or potatoes
Assortment of accompanying sauces

Preparation

To begin

Cut the meat into 2 cm cubes.

And since you're a gourmet who loves to entertain and impress your friends, multiply the side dishes!
Small sautéed potatoes pair very well with the meat.
A beautiful mixed green salad adds the greenery (you always need some on the table!).
And to accompany it all, vegetable gratins or sautéed mushrooms with garlic and parsley are welcome additions.

It's almost ready!

When it comes to Burgundy fondue, sauces are essential! There are some very well-made ready-to-use assortments... but it's so easy to make your own mayonnaise or homemade sauce – especially if you have the LAGRANGE hand blender!
To prepare homemade mayonnaise sauce, you'll need: 2 egg yolks, one tablespoon of mustard, 15 cl of peanut oil, 1 tablespoon of vinegar, salt and pepper.
Your mayonnaise will then serve as a base for many other sauces: garlic and parsley, whiskey and ketchup or tomato paste, curry, etc.
The secret to successful mayonnaise: stir, stir, stir. Except for the oil and vinegar, you must mix everything together, then whisk until the mayonnaise thickens, adding your oil little by little. The vinegar should be incorporated at the end.

Final step: place your fondue pot filled with oil on the burner in the center of the table.

Before serving, don't forget to present your sauces in pretty ramekins!