Fondue Bourguignonne

I went skiing this weekend and hadn't gone for almost 6 years. The last time I went I was an innocent high school student and had never lived anywhere else but in France. A lot, a lot has changed since then, although hitting the Quebec slopes again brought back some of those memories. I used to ski in Switzerland for a week a year, take in the nice fresh air and indulge in the outdoor sports I had very little of during the year in Paris. It was total bliss. Skiing, of course, was always rewarded by our favorite ski foods. Raclette has to be my ultimate favorite (amazing gooey cheese served over potatoes, cured meats and cornichons) and the best way to spend a cold night in the mountains. A close second has to be Fondue Bourguignon, an easy dish to make at home during the year.

Here is my basic recipe along with two sauce ideas (that I should thank my mother for!). My mother is the queen of homemade mayonnaise. She has been whipping up homemade mayonnaise for years and has never even thought of having a jarred mayonnaise in the house. Neither have I, I must add! It is so easy to make and the end result is really worth those extra minutes in the kitchen. Here are two of the recipes my mother and I usually make for fondue, as well as adding a few flavored mustards and aioli.

Fondue Bourguignonne
Serves 6-8 people
3 pound piece boneless beef sirloin or tenderloin, cut into bite-size cubes
4 cups of canola oil
Place the oil into the fondue pot on medium heat. Make sure the fondue is never more than 2/3 full. Serve with the cubed meat and dipping sauces.

Herbed Mayonnaise
1/2 cup of mayonnaise (my recipe for homemade mayonnaise found here)
1 tablespoon of chopped parsley
1 tablespoon of grainy mustard
1 tablespoon of drained capers, roughly chopped
5-6 cornichons (French pickles) finely diced
2 teaspoons of lemon juice
Salt and freshly ground pepper to taste
Place the mayonnaise in a small bowl. Fold in the parsley, mustard, capers, cornichons and lemon juice. Taste and adjust seasoning with salt and pepper.

Marie Rose Sauce
1/2 cup of mayonnaise
3 tablespoons of ketchup
Place the mayonnaise in a small bowl. Fold in the ketchup. Adjust with extra ketchup if needed.