Fondue bourguignonne and accompanying sauces Ingredients: grapeseed oil or other neutral oil for frying - 1 - thyme - 1 - bay leaf - 5 sprigs of - chopped parsley - 125 g of - crème fraîche or fromage blanc - 2 tablespoons of - crushed walnuts - 20 cl of - thick tomato puree pepper salt - 1.2 kg of - first category beef (ribeye, fillet)- 250 g of- mayonnaise- 2 tablespoons of- capers- 3- gherkins- 2 cloves of- garlic- 3 tablespoons of- grated celery root-0.5- lemon - 3 fillets of - crushed anchovies - 6- olives.
Utensils： 1 Fondue maker 1 salad bowl 1 pitter 1 platter
Total time:
30 min
Preparation:
30 min -
Cooking:
-
Phase 1
Prepare the accompanying sauces:
Phase 2
Tartar sauce: mix 125 g of mayonnaise with the capers, parsley and chopped gherkins. Salt, pepper.
Phase 3
Aioli sauce: mix 125 g of mayonnaise with 2 crushed garlic cloves. Salt, pepper.
Phase 4
Celery sauce: mix the cream with the celery, walnuts and lemon juice. Salt, pepper.
Phase 5
Tomato sauce with anchovies: mix the tomato puree with the anchovies and olives. Salt, pepper. Reserve the sauces in the fridge.
Phase 6
Cut the meat into cubes of approximately 2 cm on each side.
Phase 7
Heat the oil in a fondue pot with the thyme and bay leaf. As soon as it is hot, remove them and bring the oil to the table, keep it hot. Cook the pieces of meat gradually in the oil, drain and enjoy.
Phase 8
Serve with the sauces, a large plate of mixed salads and fries or rice.
Utensils： 1 Fondue maker 1 salad bowl 1 pitter 1 platter
Total time:
30 min
Preparation:
30 min -
Cooking:
-
Phase 1
Prepare the accompanying sauces:
Phase 2
Tartar sauce: mix 125 g of mayonnaise with the capers, parsley and chopped gherkins. Salt, pepper.
Phase 3
Aioli sauce: mix 125 g of mayonnaise with 2 crushed garlic cloves. Salt, pepper.
Phase 4
Celery sauce: mix the cream with the celery, walnuts and lemon juice. Salt, pepper.
Phase 5
Tomato sauce with anchovies: mix the tomato puree with the anchovies and olives. Salt, pepper. Reserve the sauces in the fridge.
Phase 6
Cut the meat into cubes of approximately 2 cm on each side.
Phase 7
Heat the oil in a fondue pot with the thyme and bay leaf. As soon as it is hot, remove them and bring the oil to the table, keep it hot. Cook the pieces of meat gradually in the oil, drain and enjoy.
Phase 8
Serve with the sauces, a large plate of mixed salads and fries or rice.