FONDUE BOURGUIGNONNE and 7 Dipping Sauces

Here is a wonderful “classic” - the meat fondue called Fondue Bourguignonne, named by the Swiss in honor of its birthplace, the vineyards of the Burgundy region of France. Use a metal pot - no more than half full of very good quality oil (such as peanut oil or grapeseed oil) - that sits securely on its base, for safety reasons. Below this basic recipe you will find several (7) recipes for dipping sauces. Select those you like - or make up your own combinations. The procedure is to remove the cooked meat from the long fondue fork (which may be so hot that it can burn your lips) and use your table fork to eat the meat, dipping bites into the sauce(s) you prefer. Cook's Note: If you expect to serve more than four to six people, use additional fondue pots - one pot will accommodate only 4-6.










MAKES 4 SERVINGS (MULTIPLY AS DESIRED)

2 pounds, beef filet or boneless sirloin
oil to half fill fondue pot
3 to 5 dipping sauces (see below)
salt and pepper









Trim all fat from the meat. Cut the meat into bite-sized pieces, and pat the pieces dry with paper towels (to avoid their spattering in the oil). Arrange the meat pieces on small plates (or pass a large plate around) so each guest may have his own. (Cook’s Note: the meat is best served at cool room temperature, for even cooking in the hot oil.)

Heat the oil in the fondue pot to about 375 degrees. Unless your fondue pot is electric, it is best to heat the oil on top of the stove to attain the correct temperature - then bring the pot carefully to the table. Place the pot in the center of the table over its heat source to maintain the temperature of the oil.

Each guest spears a cube of meat on his fondue fork and cooks it to his liking (it should require bout 30 seconds for medium-rare). Then the guest removes the meat from the fondue fork to his or her plate using a table fork, and starts another piece cooking as desired on the fondue fork. The cooked meat is seasoned and dipped into sauces which have been spooned onto one’s plate as desired.


SAUCES FOR MEAT FONDUE
*****

FRENCH REMOULADE SAUCE


Makes about 1-1/3 cups

1 cup, mayonnaise
1 tablespoon, chopped parsley
1 teaspoon, dried tarragon (or two teaspoons, fresh minced tarragon)
1 tablespoon, capers – drained
1 tablespoon, chopped anchovies
1 hard-cooked egg – finely chopped
1 teaspoon, dry mustard
1 clove of garlic - minced (or to taste)


Combine ingredients. Chill.


AVOCADO SAUCE


Makes about 1-1/2 cups

2 ripe avocados
2 tablespoons, minced onion or minced scallions
1 tablespoon, lemon juice
1 tablespoon, mayonnaise
2 drops Tabasco sauce
salt to taste


Mash avocados. Stir in onion, lemon juice, mayonnaise, Tabasco and salt. Mix until well blended.


SOUR CREAM HORSERADISH SAUCE


Makes about 1-1/4 cups

1 cup (1/2 pint), sour cream
3 tablespoons, prepared horseradish – well drained
1 teaspoon, lemon juice or wine vinegar
1/4 teaspoon, salt
dash, paprika or pepper (optional)


Combine all ingredients. Chill.


SOUR CREAM MUSTARD SAUCE


Makes about 1-1/4 cups

1 cup (1/2 pint), sour cream
3 tablespoons, prepared mustard
2 tablespoons, chopped green onions
salt and pepper to taste


Mix ingredients together well. Chill.


CURRY SAUCE


Makes about 1 cup

1/2 cup, mayonnaise
1/2 cup, sour cream
1 teaspoon, lemon juice
2 teaspoons (or more), curry powder
optional:
up to1/4 cup, chutney OR
orange marmalade


Combine mayonnaise and sour cream. Blend in lemon juice and curry powder (and chutney or marmalade, if using). Taste. Add more seasoning if desired. Chill.


ROQUEFORT BUTTER


Makes about 3/4 cup

4 ounces, Roquefort cheese
1/2 cup, butter at room temperature
1 tablespoon, prepared Dijon mustard
1 clove garlic – minced
3 drops Angostura or other bitters (optional)


Blend ingredients together well. Serve at room temperature.


CHINESE SWEET AND SOUR SAUCE


Makes about 3-1/2 cups

1/2 cup, orange juice
1/2 cup, pineapple juice
1/2 cup, tomato paste
1 cup, malt vinegar
1 cup, sugar
1-1/2 tablespoons, salt
2 generous tablespoons, cornstarch
1/3 cup, cold water


In a heavy saucepan, combine all ingredients except the cornstarch and water. (Use the amount of salt indicated, it will not be too much.) Slowly (over moderate heat) bring the mixture to a boil. Reduce the heat and simmer the sauce for 10 minutes.

In a small cup, dissolve the 2 tablespoons cornstarch in the 1/3 cup of water. Slowly stir the dissolved cornstarch mixture into the sauce. Cook about one minute - until the sauce is thickened and clear.


Variations:
Chicken, turkey, lamb, pork or ham, fish and seafood may all be cooked in hot oil, as well as beef.

Any sauce you enjoy (bottled or homemade) may be used as a dipping sauce.

Recipes adapted from: The Fondue Cookbook, by Ed Callahan (Nitty Gritty Productions)