Burgundy Fondue

2 Reviews
100% would make this recipe again

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.

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600 g bourguignonne fondue beef cubes, or filet
190 mL Mayonnaise Sauce 2 tbsp
1 clove garlic
1 tbsp ketchup 16 g
1/4 tsp Worcestershire sauce 1.25 mL
1/3 cup Italian parsley, fresh 26 g
1/2 tsp Dijon mustard 3 g
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

per 1 serving (120 g)


% Daily Value




43 g

67 %

Saturated 6 g
+ Trans 0.5 g

32 %


100 mg


140 mg

6 %


2 g

1 %


0 g

1 %


1 g

Net Carbs

2 g


34 g

Vitamin A

12 %

Vitamin C

12 %


2 %


24 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 0
Meat and Alternatives 4
Fats 8

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2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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