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)
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.
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–
1 cup sour cream
1 Tb. horseradish (or more to taste)
2 Tb. fresh chives
Mix all ingredients together. Makes one cup.
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.
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 Home
Copyright © 1999-2012 S.H. Klock/ The Recipe Reader / at Home Cookin’.