A fondue bourguignonne is oil-based and the oil is often infused with flavour using ingredients such as bay leaves, garlic and rosemary. Guests dip in bite-sized cubed beef into the pot to cook the meal.
Given the popularity of deep-fried pepperoni here at local pubs, I have taken to serving up sliced pepperettes in addition to beef and shrimp. This addition adds some spice to the dish and is delicious with the honey-mustard dip.
While this recipe recommends grapeseed oil, my fondue pot’s manual recommends the use of peanut oil instead.
- 25 fluid ounces (750 ml) grapeseed oil
- 1 teaspoon (5 ml) of thyme
- 1 teaspoon (5 ml) of rosemary
- 1 teaspoon (5 ml) of oregano
- ½ teaspoon (2.5 ml) of coarse sea salt
- ½ teaspoon (2.5 ml) of coarsely crushed peppercorn
- 3 cloves (2-3 g) of garlic
- 1/4 pound (125 g) of cubed eye-round cut of beef (per person)
- 1 ounce (30 g) of sliced pepperoni sticks
- 2 ounces (60 g) of thawed shrimp (optional)
- Pour oil into a pot then place on medium-low heat.
- Add thyme, rosemary, oregano, sea salt, peppercorn and garlic to the pot.
- Heat oil and allow aromatic ingredients to permeate into the oil. Remove when the garlic is a light brown.
- Pour oil through a strainer into the fondue pot.
- Guests cook meat in oil at their leisure.
Fondue Bourguignonne by Evelyn Chartres is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.