Fondue Bourgogne

[email hidden] (Erica) wrote in
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Quoted message said:

Does anyone here know what goes into a "traditional" fondue bourgogne?

Wine? "Bourgogne" is both a region of France and a wine. "Bourguignon" and "bourguignonne" are
respectively masculine and feminine adjectives, used to describe things and methods which originated
in Bourgogne (the region).

I think you may be referring to a "fondue bourguignonne".

There is this recipe on the Food Network site:

foodnetwork.com0,1977,FOOD 9936Open ↗ 17815,00.html

I don't vouch for it, just simply refer to it as an example.

--

"I'm the master of low expectations."

GWB, aboard Air Force One, 04Jun2003

Erica said:

Does anyone here know what goes into a "traditional" fondue bourgogne?

Fondue bourguignonne is not all that traditional...

Quoted message said:

Do you dip the meat in oil or broth?

Oil or clarified butter, or a mixture.

Quoted message said:

What cut of meat is generally used?

Any tender cuts. Fillet (tenderloin) works best, as far as I'm concerned.

Quoted message said:

Also, what vegetables and dipping sauces are the usual accompaniments?

Most any such sauces you like that go well with meat. I like aîoli, béarnaise and mustard sauce
best. Serve with a salad you like.

Victor

(Erica) said:

Does anyone here know what goes into a "traditional" fondue bourgogne? Do you dip the meat in oil
or broth? What cut of meat is generally used? Also, what vegetables and dipping sauces are the
usual accompaniments?

Oil or butter&oil. Tender lean beaf in approx. 1" cubes. I sometimes use mushrooms and zucchini
chunks, too. Halved (crosswise) green beens are a thought. I posted a couple of sauce suggestions in
a recent thread on 'easy fondue dips'. Bernaise is good.