RECIPE: FONDUE BOURGIGNON
RECIPE FOR BEEF FONDUE BOURGIGNON
Measure vegetable or canola oil to fill your fondue pot(s) 1/2 full. Heat on the stovetop in a saucepan 'til it reaches 375 degrees.Very hot, but not smoking or (watch out!) boiling. Test the oil by dunking a cube of bread. When bread sizzles immediately upon submersion you're ready.
CAREFULLY pour the oil into a fondue pot on the table. Light the sterno and let the fun begin.
Spear a chunk of beef with fondue fork and place in hot oil. Cook until beef is done to your satisfaction. It cooks quickly, no more than a minute. Your cooking technique will improve with each dunking.
Remove the meat from the fondue forks onto your plate. Serve with three or four sauces that go well with meat.
BLENDER BEARNAISE SAUCE RECIPE
Place 2 egg yolks in blender with 1 T. tarragon vinegar and a pinch of salt and pepper. Melt 1 stick of butter and with the blender whirring, pour in the butter in a thin stream. Emulsify for 15 seconds or so, and serve hot.
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- MACHACA CON HUEVOS — MEXICAN ORIGINAL GOURMET RECIPE
Written by skfsullivan on February 2, 2012 under ALL RECIPES.
