Boiled in Oil
Have you ever experienced hot oil hot pot? Me neither. That will be remedied this weekend. To be honest, I have done the hot broth version. But, the hot oil kinda scares me because I am that person that no matter how many precautions I take when frying something like chicken, I get burned. Not badly but enough to remember it. Maybe I should get one of those heat suits you see in the movies. You know the silver ones with the square windows in the helmets? Or maybe I should just chill out. I have been told that a time or twenty…mostly by my children.

So this weekend I will face my fears and give hot oil fondue a go. I was not aware that this was even a thing until I went fondue-crazy after Christmas. I knew about Asian hot pot, of course, but not this.

Hot oil fondue, or Fondue Bourguignonne at it is actually called, is a Swiss invention. It was the inspiration of field workers who did not have time to go back home for a meal. So, they started bringing pots of oil with them that they heated and then stuck chunks of meat in to cook. It got the name Bourguignonne from the imported French beef from Burgundy that was the most widely used.

Beef is still the most popular and most traditional meat for hot oil fondue. But, really you can use whatever meat or fish you want as well as you favorite vegetables. Just make sure the pot is stable….

There is a wealth of information on the internet about hot oil fondue if you want to dig a little deeper. This Chef’s Notes blog post was particularly helpful.

Our classic recipe is delicious. And, it can be the basis for experimenting with sauces and flavors. And, of course, a good fondue cookbook is always a good idea…

Fondue Bourguignonne Recipe
Yields 4 Servings
Adapted from Emeril Lagasse and The Food Network

Our basic recipe prepares the meat beautifully. And, the real star of this meal is the selection of dipping sauces. This is where you can get creative, and we recommend that you choose at least three favorites. The variations are infinite!

Some great recipes for sauces are Harissa Mayonnaise, Cilantro Sauce, and Fig Sauce. You can also stop by our Cheese Department and pick up a container of one of our house-made dipping sauces like Dixie’s Dipping Sauce or our Blue Cheese Dressing and Dip. Then we carry a variety of delicious BBQ sauces like Everett & Jones, and dipping sauces like the Jade Sichuan Peanut Sauce or Mekong Ginger Sauce.

Ingredients
4 cups oil, (a mix of light vegetable oil and olive oil)
8 ounces beef tenderloin, cut into small cubes or strips
8 ounces chicken breast, boneless and skinless, cut into small cubes or strips
1 tablespoon olive oil
Salt and pepper

For the meatballs
3/4 cup ground pork
1/2 teaspoon minced garlic
1 teaspoon minced shallots
1 egg yolk
1 teaspoon mustard

4 small red-skinned potatoes, quartered and cooked until tender

Sauces
1/2 cup each of 3 sauces

Directions
Heat the oil in a fondue pot or 2-quart saucepan until very hot (375º F).

Prepare the meat
While the oil is heating, cut the beef and chicken, toss the pieces with olive oil, and season with salt and pepper.

Make the meat balls
Combine the pork with garlic, shallots, egg yolk and mustard and form into tiny meat balls.

To serve
Decoratively arrange the meats, meatballs, and potatoes on a serving platter. Arrange the sauces in individual dipping bowls or plates.

Place the fondue pot of oil in the center of table. If you are using an electric pot, set it to 375º F.  If you are using a small candle or sterno, adjust the flame so that the oil bubbles but does not sputter when the meat is added.

Spear a piece of meat, meatball or potato on long fondue forks. Place the meat in the pot and cook for 20 to 30 seconds until crispy. Remove the meat from the fork before eating. (Note: the fork will be burning hot!) Dip the meat in your choice of sauce.