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Fondue Dipping Sauces
fondue dipping sauce recipes

Fondue Dipping Sauces

A collection of fondue dipping sauce recipes for use with a variety of fondues including oil, broth, or vegetable or seafood.

Article by: Barbara Bowman


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Fondue Dipping Sauces

Fondue dipping sauces can range from simple store-purchased bottled sauces to complex homemade versions.  As a general rule try to balance the sauce with the type of fonude.  With meats, try to use lighter, spicy sauces and use mayonnaise based sauces for seafood or vegetables.

Hot Oil And Beef Fondue Dipping Sauces

Horseradish Cream Sauce
A good accompaniment to beef fondue

1 cup sour cream
3 tablespoon prepared horseradish
2 teaspoons lemon juice
2 scallions, finely chopped
1/4 teaspoon Worcestershire sauce
salt and pepper to taste

Mix all ingredients in a small bowl. This sauce is best if prepared at least an hour in advance.

Herb Butter Dipping Sauce
1 cup butter or margarine, melted
2 tablespoons lemon juice
1/4 teaspoon fines herbes blend
Dash hot pepper sauce such as Tabasco

Combine ingredients, mix.

Sour Cream Mustard Sauce
1/2 pint sour cream
1/2 mayonnaise
1/4 cup prepared mustard
1 tablespoon finely chopped onion
Dash of Hot Pepper Sauce, such as Tabasco


Seafood Fondue Dipping Sauces

Spicy Cocktail Sauce
1 cup catsup
2 tablespoons vinegar
3/4 teaspoon prepared horseradish
Dash hot pepper sauce

Combine ingredients and store refrigerated until use.

Tartar Sauce:
3/4 cup mayonnaise
2 tablespoons chopped green onions or scallions (green part only)
2 tablespoons drained sweet pickle relish
1 tablespoon drained capers (chopped, if large)
1 tablespoon minced fresh parsley
1 teaspoon fresh lemon juice
1 teaspoon minced fresh tarragon

Mix all ingredients in medium bowl to blend.

Chipotle Tartar Sauce
1 cup mayonnaise
2 tablespoons drained capers, chopped
2 tablespoons chopped cornichons, gherkins or dill pickles
1 1/2 tablespoons fresh lime juice
1 tablespoon minced canned chipotle chilies*

Mix all ingredients in medium bowl to blend. Season to taste with salt.

Dill Sauce
2/3 cup bottled clam juice
1/2 cup dry white wine
1 1/4 cups crème fraîche or whipping cream
3 tablespoons minced fresh dill

Combine clam juice and wine in heavy small non-aluminum saucepan. Boil until reduced to 1/3 cup, about 9 minutes. Reduce heat to medium. Whisk in creme fraîche. Boil until reduced to 1 cup, about 5 minutes. Remove from heat. Stir in dill. Season with salt and pepper.

Curtis Aiken's Peanut Butter Dipping Sauce
Try this with chicken or cauliflower.

1 cup vegetable broth
1/2 cup peanut butter
3 tablespoons chopped shallots
1 teaspoon Worcestershire sauce
1 garlic clove, minced
1 teaspoon sugar
Salt and freshly ground pepper, to taste
Optional: 1 jalapeno, chopped

In a small saucepan over low heat combine vegetable broth, peanut butter, shallots, Worcestershire, garlic, sugar, salt and pepper and optional jalapeno. Cook until the mixture thickens, about 15 minutes, stirring constantly.

More Dipping Sauces

More Dipping Sauces
Béarnaise sauce and Béarnaise Butter - the classic accompaniment to beef filet or other meats.

Sarah Molton's Beef Fondue Barbecue sauce - Simple and tangy

Curry Chutney Dipping Sauce -  This spicy sauce Combines yogurt, mayonnaise, curry powder, chutney, onion, and cayenne.

Wasabi Dipping Sauce - Quick and tasty uses wasabi  powder (Japanese horseradish) mayonnaise, garlic and lemon.
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More Fondue Recipes

Other Dipping Sauces

Chipotle Mayonnaise
An excellent smoky sauce works well with vegetables, meats or fish

1 canned chipotle chile in adobo sauce
1/2 teaspoon adobo sauce
2 teaspoons Worcestershire sauce
1 cup mayonnaise
Mince chipotle chile to a paste with 1/2 teaspoon of adobo sauce. In a bowl stir all ingredients together until combined well. Sauce may be made 1 week ahead and chilled, covered.

Honey Mustard Dipping Sauce:
I like this with chicken or vegetables

1/2 cup mayonnaise
2 tablespoons honey
2 tablespoons Creole mustard or other hot whole-grain mustard
Pinch salt
Pinch cayenne, or to taste

In a small bowl, combine all the ingredients and stir well to combine. Cover tightly with plastic wrap and refrigerate until ready to use. Store refrigerated in a covered non-reactive container, for 2 weeks.

Asian Spicy Dipping Sauce:
Nice with meats or fish

1 1/4 cups granulated sugar
1/2 cup rice wine vinegar
1 lemon, zested and juiced
1 tablespoon soy sauce
1 teaspoon salt
2 teaspoons Thai fish sauce
2 teaspoons minced ginger
2 teaspoons minced garlic
1 teaspoon crushed red pepper flakes
1 tablespoon grated carrots
1 tablespoon chopped cilantro

In a small saucepan over medium heat, combine the sugar, vinegar, lemon zest and juice, soy sauce, salt, fish sauce, ginger and garlic. Bring to a boil, stirring often. Reduce the heat to a simmer and cook for 5 minutes. Strain sauce into a clean, non-reactive bowl, and add the crushed red pepper flakes. Allow the sauce to cool completely before adding the carrots and cilantro.

Hoisin Dipping Sauce
Good with chicken or fish

1/4 cup lime juice
1/2 cup hoisin sauce
2 tablespoons ketchup

In a small bowl whisk together hoisin sauce, ketchup, and lime juice and season with salt and pepper.

Bobby Flay's Grilled Tomato Aioli:
2 plum tomatoes, grilled, seeds and skin removed and coarsely chopped
2 cups good quality mayonnaise
3 cloves garlic, coarsely chopped
2 tablespoons fresh lime juice
Pinch of cayenne
Salt

Place all ingredients in a blender and blend until smooth. Season with cayenne and salt.


Author: B. Bowman
First Posted:  7/3/2001