
Given the popularity of deep-fried pepperoni here at local pubs, I have taken to serving up sliced pepperettes in addition to beef and shrimp. This addition adds some spice to the dish and is delicious with the honey-mustard dip.
While this recipe recommends grapeseed oil, my fondue pot manual recommends the use of peanut oil instead.
Ingredients
Fondue Bourguignonne
- 25 fluid ounces (750 ml) grapeseed oil
- 1 teaspoon (5 ml) of thyme
- 1 teaspoon (5 ml) of rosemary
- 1 teaspoon (5 ml) of oregano
- ½ teaspoon (2.5 ml) of coarse sea salt
- ½ teaspoon (2.5 ml) of coarsely crushed peppercorn
- 3 cloves (20-30 g) of garlic
- 1/4 pound (125 g) of cubed eye-round cut of beef (per person)
- 1 ounce (30 g) of sliced pepperoni sticks
- 2 ounces (60 g) of thawed shrimp (optional)
Sauce au Cognac
- ½ cup (120 ml) of mayonnaise
- 1 tablespoon (15 ml) of Cognac
- 1 teaspoon (5 ml) of ketchup
- 1 clove (5 – 10 g) of garlic
Sauce a L’Ail
- ½ cup (120 ml) of mayonnaise
- 5 cloves (15 to 20 g) of garlic
- ⅛ teaspoon (0.75 ml) of Italian seasoning
Sauce Dijon au Miel
- ½ cup (120 ml) of mayonnaise
- 2 tablespoons (30 ml) of Dijon mustard
- 2 tablespoons (30 ml) of honey
- 2 teaspoons (10 ml) of Worcestershire sauce or Balsamic vinegar
Sauce au Peanut
- ⅓ cup (80 ml) of peanut butter
- ⅓ cup (80 ml) of Dijon mustard
- ⅓ cup (80 ml) of orange juice
- 1 tablespoon (15 ml) of fresh ginger
- 1 tablespoon (15 ml) of honey
- 1 tablespoon (15 ml) of hot sauce
- 2 cloves (10-15 g) of garlic minced
Preparation
Fondue Bourguignonne
- Pour oil into a pot then place on medium-low heat.
- Add thyme, rosemary, oregano, sea salt, peppercorn and garlic to the pot.
- Heat oil and allow aromatic ingredients to permeate into the oil. Remove when the garlic is a light brown.
- Pour oil through a strainer into the fondue pot.
- Guests cook the meat in oil at their leisure.
Sauce au Cognac
- Mix mayonnaise and ketchup together until sauce takes on a pinkish hue.
- Press one clove of garlic then stir into the sauce.
- Pour in Cognac and stir until you have a consistent finish. Ready to serve.
Sauce a L’Ail
- In a pan sauté the pressed garlic.
- Mix garlic, mayonnaise and Italian seasoning together. Ready to serve.
Sauce Dijon au Miel
- Mix mayonnaise, Dijon mustard and honey in a bowl.
- Pour in Worcestershire or Balsamic vinegar for taste, then stir contents. Ready to serve.
Sauce au Peanut
- Combine above ingredients into a large bowl.
- Refrigerate until ready to serve.
Fondue Bourguignonne by Evelyn Chartres is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
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