Fondue Bourguignonne Sauce

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Fondue bourguignonne sauce requires one cup of mayonnaise and a few other key ingredients. Make fondue bourguignonne sauce with help from corporate communications manager and executive chef in this free video clip.

Part of the Video Series: Fondue Recipes
Promoted By Zergnet


Video Transcript

I'm Thaddaeus Smith, executive chef at SternoCandleLamp. I want to share with you a few terrific sauces for the wonderful meat fondue, Fondue Bourguignonne. We take one cup of mayonnaise and add it to the bowl, next one tablespoon of chopped parsley, next two teaspoons of fresh minced tarragon, one tablespoon of drained capers, one tablespoon of chopped anchovies, one hard cooked egg that's been run through a sieve, one teaspoon dry mustard and one clove of garlic minced. It's very simple, then we mix it up and we serve it with our meat. The next sauce is a curry sauce. Let's add one half cup of mayo to a bowl, half cup of sour cream, one teaspoon of lemon juice, two teaspoons of curry, you can add a bit more if you like curry and a quarter cup of orange marmalade, mix them all together. The final sauce is a Roquefort butter, this is four ounces of Roquefort, one half cup butter, one clove of garlic mashed, three shots of bitters and some chopped parsley. These three sauces, French Remoulade, Curry, and Roquefort Butter are perfect with Fondue Bourguignonne.


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