Fondue Oil: What It Is And How To Use It

Fondue is a dish where diners cook small pieces of food in hot oil. It is said to have originated in the Burgundy region of France, where vineyard workers would heat pots of grape seed oil in the fields so they could have a warm meal during peak harvesting times. Fondue has gone in and out of fashion since then, with crazes in the 1970s and early 2000s. Fondue is a great option for entertaining as it breaks the ice and requires minimal cooking from the host. It is also versatile, with options for both rich and poor diners.

Characteristics of Fondue Oil

Oil fondue history

Fondue, derived from the French verb "fondre", meaning "to melt", is a Swiss dish typically consisting of melted cheese and wine served in a communal pot. The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen" or "to cook cheese with wine". The book calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.

In the 1950s, the term "fondue" began to be generalized to other dishes, such as chocolate fondue and fondue bourguignonne, where pieces of meat are cooked in hot oil or broth. Oil fondue, or Fondue Bourguignonne, was created by Swiss restaurateur Konrad Egli in 1956 and served in his New York-based restaurant, Chalet Suisse. This type of fondue features hot oil for dipping instead of cheese or broth, with various savory dipping sauces on the side.

When serving hot oil fondue, it is recommended to have two plates for each guest: one for raw food and one for cooked food. It is also important to ensure that the area around the fondue pot is clean and clear of anything potentially flammable. The type of oil used is crucial, as it becomes the cooking medium. Oils with higher smoke points, such as avocado oil, rice bran oil, refined peanut oil, or coconut oil, are recommended to prevent the oil from burning.

Hot oil fondue is a fun and interactive dining experience, allowing guests to cook their meals to their desired doneness. It is a great alternative to traditional cheese fondue or broth fondue and can be served alongside other types of fondue to add a different culinary element to the shared dining experience.

Oil types and smoke points

When preparing a fondue, it is important to consider the type of oil and its smoke point. The smoke point refers to the temperature at which the oil starts to smoke, which is before its boiling point. Using the correct type of oil is essential for flavour and health. If an oil is heated past its smoke point, it can produce an unpleasant, burnt taste, and it has been linked to the formation of carcinogens.

Oils are classified based on their chemical composition, which determines their suitability for different applications, such as salads or cooking methods like searing or frying. The smoke point of an oil depends on factors such as the type of fat it contains and whether it has been refined. Oils high in polyunsaturated fats, such as sunflower, flaxseed, or safflower oil, tend to have lower smoke points, making them unsuitable for high-heat cooking. Oils with medium smoke points include those higher in monounsaturated fats, such as avocado, canola, and olive oil. Oils with high smoke points, suitable for frying, include those high in saturated fats, like coconut and palm oils.

Some specific oils and their smoke points include avocado oil (520°F), rice bran oil (450°F), refined peanut oil (445°F), and coconut oil (450°F). It is recommended to use these oils for hot oil fondues as they have higher smoke points. On the other hand, canola oil, vegetable oils (corn, safflower, sesame), extra virgin olive oil, and other GMO oils with high Omega-6 content are not recommended due to their lower smoke points and tendency to burn or turn rancid.

When preparing a hot oil fondue, it is crucial to ensure the area around the fondue pot is clean and clear of any flammable materials. Additionally, it is important to have separate plates for raw and cooked food, and to use forks or skewers to handle the food, as the fondue fork may be too hot.

Pot types

There are two main types of oil fondue pots: gas and electric. The copper pot shown here requires a fuel can underneath to heat the oil. Newer varieties, such as the white one up above, are electrically heated. While the choice between these is up to personal preference and availability, it is essential to use metal pots to withstand the heat of the oil. Do not use ceramic or stoneware pots.

Traditional pots use a burner of some sort but lots of electric fondue pots are now available. If possible, choose a pot with splash guards or some curvature at the top to prevent hot oil splatters. If your pot is not equipped with anything that could prevent oil splatter, do not fill it to more than half capacity.

Sterno, alcohol gel, or an electrically heated unit will get to the desired cooking temperature. It is important to make sure the area around your fondue pot is clean and clear of anything potentially flammable.

When heating the oil, it's easier to heat it up on the stove but you have to be extremely careful when pouring the hot oil into the fondue pot. If you're using a gas fondue pot, prepare the fuel can and place it underneath the pot. If you have an electric pot, plug it in and set the temperature to around 400 degrees Fahrenheit. You can play around with the temperature if the oil is sputtering too much.

Make sure the fondue pot can be easily reached by everyone. If your fondue pot has a handle, make sure that it’s out of the way to prevent a sleeve from getting caught around it. If you are using an electric pot, make sure the cord is safely out of everyone’s way and out of reach.

Dipping foods

Fondue is a great option for a casual get-together, allowing your guests to cook their own food. When it comes to oil fondue, there are many options for dipping foods, including:

Meat

Meat is a classic choice for oil fondue. Beef, pork, and chicken are traditional options, but you can use any boneless meat that holds its shape when cooked in hot oil. If using beef, choose a tender cut like sirloin, tenderloin, or filet mignon. Other options include lamb, bison, venison, duck, or turkey. Cut the meat into bite-sized cubes or thin strips, and consider marinating it beforehand to add flavour and tenderise it.

Seafood

Seafood is another popular choice for oil fondue. Good options include firm fish like tuna, swordfish, or salmon, as well as shellfish such as shrimp, scallops, clams, mussels, and oysters. Leave shrimp and scallops whole, and pat dry with paper towels. Debone the fish if necessary and cut it into 1-inch cubes. Seafood cooks quickly in the hot oil, so be careful not to overcook it.

Vegetables

When it comes to vegetables, the options are endless. Classic choices include mushrooms, zucchini, eggplant, and summer squash. If you're looking for something more substantial, try potatoes, parsnips, or cauliflower. Precook denser vegetables until they're almost tender, or roast them for added flavour. Bell peppers are a colourful and sweet addition to your fondue spread. If you slice them into long strips, you won't even need skewers – your guests can just dunk them straight into the oil.

Bread

Bread is always a good option for dipping, especially when paired with cheese fondue. A crusty baguette or sourdough loaf is perfect for soaking up all that cheesy goodness. If you're feeling ambitious, you can even try making your own bread!

Fruits

Fruits like apples and pears can also be a nice addition to your fondue spread, especially if you're looking for something sweet and tangy to balance out the savoury flavours.

Remember to always use a fondue fork or skewers for dipping, and be careful not to overcrowd the fondue pot, as this can lower the temperature of the oil and increase cooking time. Most importantly, enjoy the fun and interactive experience of fondue with your guests!

Dipping sauces

Fondue is a fun dipping dish that can be enjoyed with family and friends. There are many sauces to choose from, and it's easy to make your own or buy premade sauces.

Fondue is often served with raw meats and vegetables that are cooked in hot oil at the table. It's important to have two plates for each guest, one for raw food and one for cooked food. It's also helpful to provide extra forks or skewers for eating, as the fondue fork may be too hot to handle.

Cracked Pepper Sauce

• 8 oz cream cheese, softened
• 1/2 cup butter, softened (not margarine)
• 1 clove garlic, minced
• 1/2 tsp cracked peppercorn
• 1 tsp shallots or green onion, finely chopped
• Pinch of salt and fresh ground pepper

Beat the cream cheese and butter together until smooth. Add the remaining ingredients and mix well. Chill for a few hours or overnight to blend the flavours and serve at room temperature.

Dill Sauce

• 1 cup regular or light sour cream
• 1 tsp horseradish sauce
• 1 tsp red onion, finely chopped
• 2 tsp fresh dill, chopped, or 1 tsp dried dill
• 2 tsp lemon juice

Combine all the ingredients and chill for several hours or overnight.

Teriyaki Sauce

• 1 clove garlic, minced
• 2 tsp fresh ginger root, finely chopped
• 2 tsp sesame oil
• 1/4 cup sherry wine or sake
• 1 tbsp packed brown sugar
• 1 tbsp cornstarch

Saute the garlic and ginger in the oil for 30 seconds. Add the wine or sake and bring to a boil over medium heat. Combine the brown sugar and cornstarch, then stir into the sauce. Heat and stir until thickened. Serve at room temperature or warm.

Aïoli Dip

• 1/2 cup mayonnaise
• 1 large garlic clove, minced
• Olive oil
• Salt

Combine mayonnaise, garlic, and salt in a small bowl and blend well. Beat in olive oil until well blended.

Curry Dip

• 3 tbsp olive oil
• 1 tsp lemon juice
• 2 tsp curry powder
• 1/8 tsp ground ginger
• 1 tbsp prepared horseradish
• 1 tbsp Dijon mustard
• 2 tbsp Worcestershire sauce
• 1/2 tsp garlic salt

Combine all ingredients in a small bowl and blend well.

Horseradish Sauce

• 1/2 cup sour cream, Mexican crème, or crème fraîche
• 1/2-1 tsp fresh horseradish, peeled and grated
• 1 tbsp beer mustard or 1 tsp Dijon mustard
• 1/2 tsp peppercorns, freshly cracked
• 1 tbsp onion, green, washed and sliced thin
• 1/2 tsp salt, kosher

Whisk the whipping cream until soft peaks form. Mix in the remaining ingredients. Transfer the sauce to a small bowl and chill for at least one hour before serving.

Stone-Ground Mustard Sauce

• 1/2 cup sour cream, Mexican crème, or crème fraîche
• 1 tbsp beer mustard, such as Sierra Nevada Stout & Stoneground Mustard
• 1 tsp Dijon-style mustard
• 1/2 tsp peppercorns, freshly cracked

Mix all ingredients in a small bowl until combined. Pour into a serving bowl and place with the other fondue items. This sauce can be made in advance and refrigerated for up to a week.

Herb Butter

• 1 cup butter, unsalted
• 1 clove garlic, peeled and minced
• 1 tbsp herbs, fresh, a mix of tarragon, thyme, parsley, sage, basil, and cilantro, minced
• 1 tsp orange zest, grated
• 1 tsp salt, kosher

Melt the butter with the garlic, herbs, and orange zest over low heat. Season with salt and pepper. Transfer to a small bowl and keep warm.

Frequently asked questions