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How To make Fondue Sauces For Beef
GARLIC SAUCE:
1 c Sour Cream
3 Clove garlic, crushed
1 tb Chopped chives
-salt and Pepper to taste. MUSTARD MAYONNAISE:
1 c Sour cream or mayonnaise
1/2 ts Dry mustard (or to taste)
-salt and pepper to taste. SOUR CREAM HORSERADISH:
1 c Sour cream
3 ts Horseradish
-salt and pepper -paprika HOT SAUCE:
1 c Catsup
3 ts Worcestershire sauce
3 ts Prepared mustard
3 ts Prepared horseradish
For the first three mixtures, combine all ingredients. Chill. For the hot sauce, combine all ingredients, bring to boil in sauce pan, serve hot.
How To make Fondue Sauces For Beef's Videos
Steak Shrimp and Chicken Fondue made at home
Fondue is very expensive to go out and eat. It is a simple dish to make at home. This video shows you how.
Special thanks to Kenshi for the video tribute.
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BEEF FONDUE #BeefFondue #shorts (Playlist-Dips, Sauces and Appetizers)
Yummy Beef Fondue! Bringing fun to cooking meat. Fondues are so much fun...share your favorites, and your experiences.
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Classic Cheese Fondue - Food Wishes
Cheese fondue is one of those iconic recipes that I’ve never gotten around to filming. One of those reasons was the lack of a proper fondue set, but that changed after a trip to a second hand store. With that excuse gone, I was down to finding an authentic recipe that would be both easy, and foolproof. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Classic Cheese Fondue, follow this link:
You can also find more of Chef John’s content on Allrecipes:
How to Make Meat Fondue
Check out these helpful tools and delicious ingredients for making Meat Fondue at home!
Ground Beef by Nebraska Star Beef:
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Avocado Oil – Kosher:
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Electric Fondue Maker:
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Natural Bamboo Skewers for BBQ:
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Garlic Aioli Mayo made with Avocado Oil:
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Full Playlist:
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Watch more Cooking Techniques videos:
Here is a method of communal cooking that is sure to entertain and engage dinner guests.
Step 1: Cut up the meat
Pat dry the beef and chicken and trim away any fat. Then cut it into bite-size pieces.
Step 2: Season
Toss the meat with 1 tablespoon of the oil, and then add salt and pepper to taste.
Tip
Marinate the meat before cooking for added zing.
Step 3: Heat the oil
Heat the remaining 4 cups oil in the fondue pot to 375 degrees.
Tip
Hot oil can cause severe burns. Be extremely careful handling the pot of oil.
Step 4: Cook
Spear the meat with fondue forks or skewers. Cook the meat in the oil for 30 seconds to two to three minutes for the chicken. Make sure all meat is fully cooked.
Tip
Cook a few pieces at a time to prevent lowering the temperature of the oil.
Step 5: Remove from skewers
Remove the cooked meat from the fondue forks or skewers before eating. The forks or skewers will be very hot.
Step 6: Dip and eat
Serve with a variety of dipping sauces, such as aioli, bearnaise, barbecue, and horseradish sauce.
Did You Know?
Beef fondue was popularized in the 1950s by a New York chef and restaurant owner.
Steak Fondue at Johnny’s Steak and Grill
Have fun cooking your own prime steaks cut into bite-size pieces! Hear it sizzle as it cooks to perfection right before your very eyes. Grab a friend or two and enjoy a special Steak Fondue at Johnny’s Steak and Grill now!
For reservations, call (02) 990 5000.
3 French Steak Sauce Recipes
---Why didn't I use roux?---
I used beurre manié instead of making roux.
The advantage of beurre maniés is that you can adjust the concentration at any time without having to measure the amount of liquid.This is a technique often used in restaurants.
The flour does not become gelatinized by just frying in oil, so the raw flour taste remains. Flour becomes gelatinized when heated with water.
When starch is heated with water, it changes from beta starch to alpha starch.
Therefore, it is necessary to boil the sauce to remove the raw flour taste. So roux and bourmannier, if you add liquid and let it boil, it's the same thing in the end.
▼Ingredients
RED WINE SAUCE
50ml balsamic vinegar
200ml red wine
250ml brown stock(beef stock)
5g butter
5g flour
1tsp sugar
pinch of salt
GREEN PEPPARCORN SAUCE
10g green pepparcorn
50ml brandy
200ml brown stock(beef stock)
50ml heavy cream
5g butter
5g flour
BÉARNAISE SAUCE
1 chopped shallots
1tbsp chopped tarragon
200ml white wine
2 egg yolks
120ml clarified butter
salt,peppar
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