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.
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A caquelon, or pot, used for cooking. Usually the same pot can also be use for the variation of fondue with cheese.
Pieces of meat are used.
The meat it cooked in oil