Burgundy Fondue

Burgundy Fondue

Cubes of raw beef cooked in a pot of hot oil, then dipped into various savoury sauces.

Even if "Fondue bourguignonne" is named after Burgundy in France, the origin of this meal is not French but Swiss.

4 servings
Preparation 15 min

540 calories per serving 


600 g bourguignonne fondue beef cubes, or filet    
190 mL Mayonnaise Sauce (Recipe)   5 tsp
1 clove garlic    
1 tbsp ketchup   15 mL
1/4 tsp Worcestershire sauce   1.25 mL
5 tbsp Italian parsley, fresh   26 g
1/2 tsp Dijon mustard   2.5 mL
1/2 tbsp pickled onions   5 g
1 tsp capers   3 g
2 cups peanut oil   500 mL

Before you start

A fondue pot and a burner are needed for this recipe. Each guest should have a dipping fork (colour-coded if possible) and a small plate to let the cooked meat cool down a bit before dipping into the sauces.

You will need an oil with very high "smoke point", such as grape seed, canola, sunflower, or peanut.


  1. Let the meat stand for about 1 h at room temperature.
  2. Meanwhile, prepare the Mayonnaise Sauce. Portion out to 3 bowl to prepare 3 sauces that will be served on the side with the meat.
  3. For the white "aioli" sauce: Blanch the garlic 1 minute, then press it and mix it with the mayonnaise of the first bowl. Set aside.
  4. For the red sauce: Mix the mayonnaise of the second bowl with the ketchup and Worcestershire sauce. Set aside.
  5. For the green sauce: Using a food processor, mix together the remaining mayonnaise with the parsley, mustard, onions, and capers. Set aside.
  6. Heat the oil in a pot over the stovetop, then put it on top of the burner in the centre of the table. The oil should not be smoking (less than 190°C/375°F) but should keep hot during the meal. It is not necessary to put too much oil in the pot, but just enough to cover the meat.
  7. To serve, each guest spears one of the meat pieces with a dipping fork, immerses it briefly in the oil until cooked to their liking, then dips it into the sauces as desired.

Nutrition Facts Table

Nutrition Facts

per 1 serving (160g)


% DV*

* DV = Daily Value




43 g

67 %

Saturated 6 g
+ Trans 0.5 g

32 %


100 mg


125 mg

5 %


2 g

1 %


0 g

1 %


1 g


34 g

Vitamin A

10 %

Vitamin C

10 %


2 %


25 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¼ serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

More info


Free :
Added Sugar
Low :
Source of :
Copper, Folacin, Magnesium, Omega-3, Omega-6, Vitamin A, Vitamin B1, Vitamin C, Vitamin D
Good source of :
Iron, Pantothenic Acid, Phosphorus, Potassium, Vitamin B2, Vitamin B6
Excellent source of :
Niacin, Selenium, Vitamin B12, Vitamin E, Vitamin K, Zinc

More info

This recipe is in the following categories: Beef | Main courses/Entrées | Halal | High Iron | Kosher | Low Sodium | Source of Omega-3 | Christmas | Valentine's Day | Swiss

Mayonnaise Sauce

Mayonnaise Sauce

Food historians can't agree on the origin of world's most famous sauce. It is generally said to have been created by the chef of the French admiral Plessis, duc de Richelieu in 1756, to celebrate the victory over the British at the port of Mahon (in the Balearic Islands, Spain), during the Seven Years War.

310 ml (1.3 cups)
Preparation 10 min


1 eggs size large    
1 tsp Dijon mustard   5 mL
1/2 cup canola oil   125 mL
1/2 cup olive oil   125 mL
2 tbsp lemon juice, freshly squeezed   3/4 lemon
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

A mixer or food processor will be very useful for this recipe.

If you prefer, you may use only one type of oil. I prefer to use 50% vegetable oil / 50 % olive oil to balance lightness versus taste.


  1. If using a hand-held mixer, put the egg(s) and mustard in a deep, but fairly narrow flat-bottomed bowl. Put the oils in a container which can allow them to be slowly poured into the egg mixture. Begin to add the oil as you beat, using a blender, a little at a time, adding more oil as each bit is incorporated. When a thick emulsion forms, you can add the oil a little faster. The whole process takes 3 to 5 minutes.
  2. If using a food processor, add about ¼ cup of the oil to the egg(s) and mustard at the beginning. Turn the machine on. While it's running, add the remaining oil in a steady stream. Avoid running too fast and for too long.
  3. Add the lemon juice, then season with salt and pepper. If the mixture is thicker than you like, you may thin it with a little milk. If instead it is not thick enough, add just a little more oil. Serve.


If the mayonnaise separates: Simply start again with a new egg and a little mustard, then add the separated mayonnaise slowly, as you would do with the oil.

Mayonnaise can be kept for 7 days, covered, in the refrigerator.

This recipe is in the following categories: Eggs | Sauces & Dips | Halal | Kosher | Vegetarian | No Cook | French

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