a collection from our home cookin’ files of simple sauces for beef and/or poultry fondue



                        MUSTARD SAUCE   (Serve hot or cold.)


1 1/2 cups prepared mustard                               1 tsp. salt

1/2 cup dry white wine                                        2 Tb. flour

2 Tb. sugar                                                         1/4 cup water


Combine mustard, wine, sugar and salt in a saucepan.  Bring to a boil over moderate heat, stirring constantly.  Mix

flour in water and stir into mustard mixture.  Reduce heat and simmer 10 minutes or until thickened, stirring constantly.  

 (double click here on Chinese Mustard Sauce, to see a simpler approach to a mustard sauce for fondue)



                        ANCHOVY MUSTARD SAUCE


1 can (2-oz.) anchovies, flat fillets, drained and chopped

1 Tb. chopped chives

1 Tb. chopped parsley

1 medium clove garlic, minced

1/3 cup olive oil

3 Tb. hot French mustard

2 Tb. cider vinegar


Combine all ingredients and chill. 

Makes about 2/3 cup dipping sauce.



Double click on the chef

 here  in the red apron to see how you can make your own fresh horseradish to use in the following sauce recipes.


                        Horseradish Sauce (Serve cold.)


1/4 cup prepared horseradish                              Dash of Tabasco

1 pint sour cream                                               1 tsp. salt

2 tsp. lemon juice


Combine all ingredients stirring until thoroughly mixed.

Chill until ready to serve.


 A variation on the above omitting lemon juice and Tabasco–


                        HORSERADISH SAUCE


1 cup sour cream

1 Tb. horseradish (or more to taste)

2 Tb. fresh chives


Mix all ingredients together.  Makes one cup.




                        SAUCE RÉMOULADE

A traditional sauce for beef fondue


1 tsp. prepared mustard

2 Tb. well-drained capers, minced

2 Tb. minced sour gherkins or pickles

1 Tb. chopped parsley

1 cup mayonnaise or salad dressing


Combine all ingredients and chill.  Makes 1 cup.





                        STANLEY SAUCE


1/4 cup butter

2 cups finely minced onions (2 large onions)

1/2 tsp. curry powder

1 tsp. flour

1 cup heavy cream

1/2 tsp. salt


Melt butter  in skillet over medium heat.  Add onions, and cook, stirring frequently, until soft and golden.  Sprinkle with curry powder and flour; stir well.  Stir in cream and salt and bring to boiling.  Simmer 5 minutes.   Season to taste. 

Makes about 3 cups.





1/3 cup lemon juice                                                        1 egg

1/4 teaspoon dry mustard                                               1/4 cup olive oil

1/2 teaspoon salt                                                           1 tablespoon  curry powder


Place all the ingredients in a blender.  Turn on Low speed and gradually add 3/4 cup more olive oil in a steady stream.  Blend until smooth. 

Makes 1 1/2 cups sauce.

Double click here to see how to turn your own Homemade Mayonnaise into Curry Mayonnaise.




                        BARBEQUE SAUCE   (Serve hot or cold.)


2 cups tomato catsup                                                     1 Tb. brown sugar

2 Tb. wine vinegar                                                          Dash of Tabasco

2 Tb. soy sauce


Combine ingredients in a saucepan.  Bring to a boil over moderate heat, stirring constantly.  Reduce heat and simmer

for 10 minutes. 



For a page listing other possible sauces for meat & poultry fondue, double click here on link to fondue sauces.

You can find this and related recipes by tapping here on the Home Cookin’ index.


    Please tell us what you think!                                                          back Back Home

Copyright © 1999-2012 S.H. Klock/ The Recipe Reader / at Home Cookin’
 All rights reserved.   Terms of use.