RECIPE FOR BEEF FONDUE BOURGIGNON
[1]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.
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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.