The Ultimate Guide To Oil Fondue Preparation

Oil fondue, also known as fondue Bourguignonne, is a fun and interactive way to enjoy a meal with friends and family. It involves cooking small pieces of food in hot oil, and it's said to have originated in the Burgundy region of France, where vineyard workers could heat up pots of grape seed oil in the fields for a warm meal during peak harvesting times. Today, oil fondue is a unique and social dining experience, perfect for dinner parties, romantic meals, or family gatherings. It's important to prioritise safety when preparing and enjoying oil fondue, as a pot of boiling oil can be dangerous if not handled properly. In this article, we'll guide you through the steps to create a delicious and safe oil fondue experience, including choosing the right equipment and oils, preparing ingredients, and serving tasty dipping sauces.

Choosing the right oil

Instead, opt for a neutral-flavoured oil with a high smoke point. A high smoke point is important because it ensures that your oil doesn't burn, denature, or go rancid. Some good options include avocado oil, rice bran oil, refined peanut oil, grapeseed oil, sunflower seed oil, and coconut oil. Avocado oil has a smoke point of 520°F (270°C), rice bran oil has a smoke point of 450°F (232°C), refined peanut oil has a smoke point of 445°F (231°C), and coconut oil has a smoke point of 450°F (232°C). These higher smoke points will ensure that your oil doesn't burn.

On the other hand, you should avoid using canola oil, vegetable oils (such as corn, safflower, or sesame oil), extra virgin olive oil, or other GMO oils with high amounts of Omega 6, as they can easily burn or go rancid.

When filling your fondue pot, do not fill it more than halfway. The oil will expand and bubble when heated, and overfilling the pot can lead to a dangerous mess. Additionally, make sure to use a metal pot made of copper, stainless steel, or cast iron. Other types of pots are not designed to withstand the high heat of the oil and can be a safety hazard.

Now that you've chosen the right oil and prepared your fondue pot, you're ready to heat the oil and start cooking your delicious fondue!

Preparing the ingredients

Oil fondue is a fun and interactive way to enjoy a meal with friends and family. It is important to remember that hot oil can be dangerous, so it is crucial to exercise caution and be mindful of your surroundings while preparing and enjoying your fondue. Here are some detailed instructions on preparing the ingredients for an oil fondue:

Firstly, choose your ingredients wisely. Meat and fish are typically the main components of an oil fondue. Chicken, pork, beef, bison, lamb, shrimp, and scallops are all excellent choices. When selecting beef, opt for cuts like strip loin or tenderloin instead of fatty options such as rib-eye. For seafood, avoid overly flaky fish like haddock or cod, as they may fall apart. Vegetables are also a great addition to your fondue, offering flavour and nutrition. Just be sure to avoid frozen vegetables, as they can cause the oil to boil over. Wash and thoroughly dry your chosen vegetables before cutting them into small, evenly sized pieces. Remember to cut all your ingredients to the same size to ensure even cooking.

Next, it is important to marinate your ingredients. Cut your chosen meats, seafood, and poultry into small, thin, bite-sized pieces. You can marinate them in a variety of sauces and spices according to your preference. Some popular options include garlic, olive oil, salt, pepper, mustard, and beer. This step can be done ahead of time, allowing the flavours to infuse into the ingredients. Keep the marinated ingredients refrigerated until it's fondue time.

Before cooking, ensure that your ingredients are as dry as possible. Any water droplets can cause the oil to spit and potentially bubble over. Pat your meat and seafood dry with a paper towel, and wash and thoroughly dry your vegetables. By keeping your ingredients dry, you can help prevent splattering and popping when cooking in the hot oil.

Finally, arrange your ingredients attractively on a large platter or individual plates. You can also provide a variety of dipping sauces to enhance the flavours of your cooked ingredients. Some popular options include aioli, barbecue sauce, béarnaise, horseradish cream, sour cream, mustard, and herb butter. You can also get creative and mix different sauces to create unique combinations.

Remember to always prioritise safety when working with hot oil. Use the appropriate fondue equipment, maintain a safe area around the fondue pot, and keep children supervised at all times. With these preparation tips, you'll be well on your way to a delicious and enjoyable oil fondue experience.

Heating the oil

Choosing the Right Oil

The type of oil you use is important. Opt for a neutral-tasting oil with a high smoke point, such as canola oil, peanut oil, grapeseed oil, or sunflower seed oil. Olive oil, despite its delicious flavour, is not ideal due to its relatively low smoke point.

Filling the Fondue Pot

When filling your fondue pot, do not fill it more than halfway with oil. The oil will expand and bubble when heated, so overfilling the pot can lead to a dangerous mess. For a standard fondue pot, 4-6 cups of oil should be sufficient.

Heat the oil in your fondue pot or a saucepan on a stovetop. Turn the heat up to high and warm the oil to around 375°F (190°C). Use a thermometer to check the temperature. If you don't have a thermometer, you can test the oil's readiness by carefully dropping a cube of bread into it. If the bread browns in less than a minute, the oil is ready.

Placing the Pot on the Table

Once the oil has reached the desired temperature, carefully place the fondue pot on the fondue stand or burner on your table. Make sure the surface is flat and stable to prevent any accidents. If using a flame, adjust it so that the oil bubbles but doesn't sputter when food is added.

Maintaining the Right Temperature

It's important to maintain the right oil temperature throughout the meal. When you add cold food to the hot oil, the oil's temperature will drop. To manage this, try to balance the amount of food you add with the time the oil has to recover. Don't cover more than 60-70% of the pot's surface with food at once. If using a mix of room-temperature and refrigerated ingredients, put them in the pot together.

Safety Precautions

Always exercise caution when working with hot oil. Keep the area around the fondue pot clean and clear of any flammable materials. Be mindful of children and pets, and supervise them at all times to prevent accidental burns or spills.

Cooking the food

Oil fondue is a fun and interactive way to enjoy a meal with friends and family. It is important to prioritise safety when handling hot oil to ensure everyone can enjoy the experience without mishaps. Here is a step-by-step guide to cooking the food for an oil fondue:

Preparing the Ingredients:

Firstly, cut your chosen meats, poultry, or seafood into small, thin, bite-sized pieces. This ensures that the food cooks evenly and thoroughly. You can also pre-cook potatoes or other root vegetables and cut them into small pieces. Wash and thoroughly dry your vegetables, meat, and seafood to avoid any water droplets causing the oil to spit and bubble over. It is also important to keep the ingredients refrigerated until it is time to cook them.

Heating the Oil:

Fill your fondue pot with oil, ensuring it is no more than half full to prevent hot oil from splattering. Use a neutral oil with a high smoke point, such as canola oil, peanut oil, grapeseed oil, or sunflower seed oil. Do not use olive oil, as it has a low smoke point and a strong flavour. Heat the oil to a temperature of around 180-190°C (350-375°F). You can test the oil's readiness by placing a cube of bread into it; if the bread browns in less than a minute, the oil is ready.

Now it's time to cook the food! Spear a piece of meat, seafood, or vegetable with a fondue fork and carefully place it into the hot oil. The cooking time will depend on the type of food and your desired level of doneness. For example, thin slices of meat will cook faster than thicker pieces. Meat should be cooked for 25-60 seconds per piece, with 25-30 seconds for rare, 30-35 seconds for medium, and 45-60 seconds for well-done. Seafood, such as shrimp, will take around 90 seconds to cook completely. Vegetables will vary depending on the type and size, but small pieces will cook faster than larger ones.

Once the food is cooked to your liking, remove it from the oil and let it cool for a few seconds. It is important to note that the fondue fork will be very hot, so use a regular fork to slide the food off onto your plate. Do not eat food directly off the fondue fork. Enjoy your delicious, freshly cooked fondue!

Dipping sauces

When it comes to oil fondue, delicious dipping sauces are essential. Here are some ideas for dipping sauces that will impress your guests and keep your fondue flavoursome:

Tomato and Ginger Sauce

This sauce is a versatile option, pairing well with various types of fondue, including oil fondue. To make it, simply cook thinly chopped onions and grated ginger in a pan until soft, then add canned crushed tomatoes with their juice. Let the sauce cool, then puree it in a blender. Finish by seasoning with celery salt and salt and pepper to taste.

Shiitake Mushroom and Green Onion Sauce

This sauce involves cooking chopped shiitake mushrooms and green onions in butter and oil until soft. Sprinkle in some flour and mix, then add Madeira wine, cognac, and cream. Bring the mixture to a boil, allowing it to thicken. Season with salt and pepper to taste, and serve hot or cold.

Lemon and Cilantro Sauce

For a refreshing dip, mix the juice of half a lemon with shredded cilantro leaves. Add salt and pepper to taste, and keep it refrigerated if prepared ahead of time.

Curry Sauce

For a quick and easy curry dip, simply mix prepared curry paste with salt and pepper to taste.

Cracked Pepper Sauce

This sauce goes well with beef. Combine 8 ounces of softened cream cheese with 1/2 cup softened butter, a minced garlic clove, 1/2 teaspoon of cracked peppercorn, 1 teaspoon of finely chopped shallots or green onions, and a pinch of salt and pepper. Chill for a few hours or overnight to blend the flavours, and serve at room temperature.

Dill Sauce

This sauce is a good choice to pair with fish. Combine 1 cup of regular or light sour cream, 1 teaspoon of horseradish sauce, 1 teaspoon of finely chopped red onion, 2 teaspoons of chopped fresh dill or 1 teaspoon of dried dill, and 2 teaspoons of lemon juice. Chill for several hours or overnight, and serve chilled or at room temperature.

Teriyaki Sauce

This sauce is a versatile option, pairing well with chicken, beef, or fish. Start by sautéing a minced garlic clove and 2 teaspoons of finely chopped gingerroot in oil for 30 seconds. Then, add 1/4 cup of sherry wine or sake, 1 tablespoon of packed brown sugar, and 1 tablespoon of cornstarch. Bring to a boil, stirring until thickened. Serve at room temperature or warm.

Horseradish Sauce

A classic fondue dip, this sauce is a great pairing with beef. Mix 3/4 cup of sour cream with 3 tablespoons of prepared horseradish, 1/2 teaspoon of mustard, and 1 teaspoon of Worcestershire sauce.

Garlic Butter Sauce

Another classic, garlic butter is a simple yet tasty dip. Combine 1 cup of melted butter with 2 chopped garlic cloves and 1 teaspoon of chopped chives.

Bernaise Sauce

A more complex sauce, Bernaise involves creating a double boiler with vinegar, water, and pepper. Add egg yolks and stir constantly, then slowly add butter, continuing to stir as the sauce thickens. Add lemon juice, tarragon, and salt and pepper to taste. If the sauce becomes too thick, add a drop of water.

Spicy Mayonnaise

For a quick and easy dip with a kick, combine 2 tablespoons of mayonnaise with 1 tablespoon of Sriracha, 1/2 teaspoon of minced ginger, and a pinch of garlic salt, black pepper, and paprika.

Remember, when it comes to fondue, it's okay to be creative and experiment with different dips and flavour combinations!

Frequently asked questions