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Fondue Bourguignonne

Flavor.of.Europe's picture
Ingredients
  Egg yolks 2 (At Room Temperature)
  French mustard 1 Teaspoon
  Wine vinegar 2 Teaspoon
  Olive oil 1⁄2 Pint (300 Milliliter Or 1 1/4 Cups, Good Quality One)
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

Place egg yolks and mustard in the mixing bowl with 1 tsp wine vinegar, and mix well.
Gradually add olive oil in a very thin stream (almost a drop at a time, until mixture begins to thicken), and whisk constantly.
When about half the oil has been used up, add the other spoon of vinegar.
Continue to add oil in a steady trickle, until it is all in.
Season to taste with salt and pepper.
Serve chilled.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Side Dish
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg

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Average: 4.6 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2226 Calories from Fat 2194

% Daily Value*

Total Fat 248 g381.6%

Saturated Fat 36 g180%

Trans Fat 0 g

Cholesterol 370.2 mg123.4%

Sodium 468 mg19.5%

Total Carbohydrates 3 g0.9%

Dietary Fiber 0.27 g1.1%

Sugars 0.2 g

Protein 5 g9.7%

Vitamin A 8.7% Vitamin C 0.43%

Calcium 4.6% Iron 13.9%

*Based on a 2000 Calorie diet

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Fondue Bourguignonne Recipe