Fondue Bourguignonne

Fondue Bourguignonne is a new dish for me, and something that the Italian has been talking about for the nearly three years we’ve been together. When he first mentioned it, I had envisioned Beef Bourguignon, the stew prepared with beef braised in red wine. This recipe was familiar to my American ears due to the American public’s general fixation with Julia Child and her famous recipe book that includes such French classics as Beef Bourguignon. Alas, this is not the bourguignon that the Italian had in mind, as I discovered during our most recent dinner party.

Indeed, the dish was not a stew but in fact made in a large metal pot and served fondue-style. It is a great dish to have at a party as it is family-style with the guests skewering and cooking their own meat. There were eight of us sharing the same fondue pot, a nice, heavy metal contraption the Italian and I had recently bought on Amazon. It heated the oil perfectly and will probably be used for future fondue endeavors of the cheese and chocolate variety.

The meats in the Fondue Bourguignonne process are served with an array of different sauces, of which choices are limitless. We had a number of sauces, both homemade and bought, that included: Dijon mustard, ketchup, English chutney, gherkins, mayonnaise, tartar sauce, Chinese chilli sauce, homemade curry sauce, homemade green sauce, and homemade blue cheese sauce. They were all delicious and went excellently with our meats, which included a choice of beef, chicken and pork, although meatballs or just about any other kind of meat would also work.

The most difficult part of the whole thing was getting the meat on the skewer when its raw. The second most difficult part was deciding which sauce to eat at that particular moment. The easiest part was eating it. They were all delicious!


A line of sauces for our meat


The homemade sauces


Skewers ready to go


Meat ready to be skewered


Cooking the meat

Fondue Bourguignonne 


Four cups vegetable oil or other good quality oil (such as sunflower)

8 ounces beef tenderloin, cut into small cubes or strips

8 ounces chicken breast, boneless and skinless, cut into small cubes or strips.

8 ounces of pork (any meat of choice), cut into small cubes or strips.


Heat oil in a fondue pot until very hot. While oil is heating cut the meat into cubes and arrange on plates, raw.

Place sauces in separate bowls on table.

To eat, spear the meat with a skewer and place in pot, cooking a few minutes or until crispy.

Remove from skewer and eat with a fork. Dip in sauces, and enjoy!

Salsa Verde (Green Sauce)

Salsa Verde, also known as Bagnet Vert, is a traditional sauce from Piedmont, the region from where the Italian hails. It is simple but flavourful and is typically served with meats. In addition to the Fondue Bourguignonne, people from Piedmont serve it with another typical dish about which I’ve written, the “Bollito”, or boiled meats.


Salsa Verde


Parsley – 120 grams

Cappers – 1 T

Extra Virgin Olive Oil – 100 grams

Anchovies – 3 fillets

Two hard-boiled egg yolks

Pepper – to taste

Garlic – two cloves

Red Wine Vinegar – 50 grams

Old, stale crustless bread bread – cubed, 80 grams


Cut the crust off the old bread and cube it. Soak the cubes in vinegar.

Cut the stems off the parsley.

Put all ingredients in a blender and blend until smooth. Add salt and pepper to taste.

Curry Sauce


1/2 cup mayonnaise

1/2 cup sour cream

1 teaspoon lemon juice

2 teaspoons (or more) curry powder optional

1/2 chopped onion


Cook the onions in a pot in olive oil over medium heat until translucent. Let the onions chill. Mix all ingredients together. Add more seasoning if desired.

Blue Cheese Sauce


5 oz (150 g) crumbled blue cheese

1 tablespoon lemon juice

1 crushed garlic clove

chopped parsley

8 oz milk

salt and pepper


Melt ingredients in saucepan over medium heat until combined. Serve.


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