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.