Fondue bourguinonne
Fondue bourguinonne is a kind of fondue, where pieces of meat are dipped and cooked in hot oil. Usually it is served with a number of dips, which are based on mayonnaise. It was created and first served in Lausanne, Switzerland, in 1948. Usually, beef is used as meat, but recipes that use horse meat, duck, or game also exist.
Images
[change | change source]-
A caquelon, or pot, used for cooking. Usually the same pot can also be used for fondue with cheese or chocolate. -
Pieces of meat are used. -
The meat is cooked in oil or broth.
