Meat Fondue

Dry the meat and cut into bite-sized cubes. Heat oil in a fondue pot to 180 °C. Place the meat cubes on fondue forks and cook in the hot fat.

For the sauce, remove the shells from the eggs and cut them in half. Separate the egg yolks and pass them through a fine sieve. Stir egg yolks with vinegar and mustard and season with salt and pepper.

Add the oil, beating continuously with the whisk of a hand mixer, beginning drop by drop, then in a thin stream, until a mayo is formed.

Season again, finely dice cornichons and egg white, cut chives into fine rolls. Fold everything into the mayo and bring to the table.

Other dishes: Leaf salads, stick white bread and sauces.

prevent over-swelling or over-cooking.

Our tip: Fresh chives are much more aromatic than dried ones!

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