Burgundy Fondue

Ingredients

1.5 kg of fondue beef (it must be very tender: tell your butcher that's a fondue. In the Lagrange family, we prefer rump steak!)
Vegetables or potatoes to accompany. In the fall, you can even cook some mushrooms.
1 liter of oil (use grape seed oil for no "spitting" or "splashing". There are also "special fondue" oils flavored with herbs..).
Burgandy Fondue goes best with sauces! (There are assortments of pre-made sauces to get the job done ... but it's so easy to make a good mayonnaise sauce or a house sauce - especially if you have a Lagrange blender) To prepare a house mayonnaise sauce you need: 2 egg yolks, a tablespoon of mustard, 15 cl of peanut oil, 1 tablespoon 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.

Preparation

Cut the pieces of meat into cubes of roughly 2 cm. For foodies who love to host and impress your friends: multiply the trimmings! Small fried potatoes go very well with the meat. A nice garden salad, for a touch of green (every proper meal should have one!). And to accompany all gratin vegetables or sautéed mushrooms with garlic and parsley are welcome. It's almost ready! Last step: Take your fondue pot filled with oil on the stove in the center of the table. Before tasting, do not forget to prepare your sauces! The secret to successful mayonnaise: Stir, stir, stir. With the exception of oil and vinegar, you have to mix everything, then whisk until mayonnaise sets, and gradually add your oil. The vinegar should be incorporated at the end.