(recipe for 6 people)
- 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.
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.