Fondue Dipping Sauces

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.