What is Fondue bourguinonne?
[[File:Fondue bourguignonne 005.JPG|thumb|Fondue bourguinonne]] '''Fondue bourguinonne''' is a kind of [[fondue]], where pieces of [[meat]] are dipped and cooked in hot [[vegetable oil|oil]]. Usually it is served with a number of [[dip]]s, 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 (food)|game]] also exist. ==Images== <gallery> File:Fondue2.jpg|A caquelon, or pot, used for cooking. Usually the same pot can also be used for fondue with cheese or chocolate. File:Fondue bourguignonne 001.JPG|Pieces of meat are used. File:Fondue bourguignonne 003.JPG|The meat is cooked in oil or [https://www.allrecipes.com/recipe/244142/coq-au-vin-broth-fondue/ broth]. </gallery> {{food-stub}} [[Category:Meat dishes]] [[Category:Swiss food]]