Sauces play the starring role in fondue chinoise and fondue bourguignonne. In both of these fondues, meat is sliced very thin (this is much easier to do if the meat is quite cold–but not yet frozen–and if you have a very sharp knife). You can also cut into 1-1 1/2 inch cubes. Once you cook the meats, by dipping them into the oil or broth, eat them with the sauces.
These sauces are remarkably easy to make–they require some mincing and mixing at most. Many are mayonnaise based–I do love a homemade mayonnaise, it is so much tastier, and the easiest thing to make. However, if you want to skip that step, try to find Hellman’s or Duke’s or the equivalent high quality grocery brand.
Some of these (such as aioli, chimichurri or pesto) can be mixed in a food processor or blender. My friends Jessica, Liz and Valerie made sauces for our recent fondue party. Here are the recipes, all of which were really stunning!
Tip: let the guests sit, then pass the sauces around the table. The sauces can be spooned onto the plate. This way there is no sauce-double-dipping, which is a fondue faux pas!
Sauce tartare: Mix together ¾ cup mayonnaise (preferably homemade) with 3 cornichon, chopped, and ½ ts each tarragon, chives & parsley, minced. You can also add capers.
Sauce américaine: mix ¾ cup mayonnaise with 1 TB ketchup. Add ¼ ts Tabasco, Sciracha or other hot sauce.
Sauce espanol: mix together 1 cup mayonnaise with a pinch of saffron powder and 1 roasted red pepper, minced.
Honey Mustard Sauce: mix together ¾ cup mayonnaise with 1 TB French Dijon mustard and 1 ts honey.
From Elizabeth Saucier, who attended boarding school in Europe and makes fondue for her family at Christmas time.
- ½ C mayonnaise
- ½ C plain yogurt
- 1 ½ ts curry powder
- 1 ½ ts lime juice
- Salt and pepper to taste
Mix the ingredients. Season to taste.
Garlic Lemon Dip
Liz was worried about this sauce- she thought there may be too much garlic. But it was perfect!
- 1 ½ C mayonnaise
- 1 ½ TB lemon juice
- 1 TB garlic, minced
- ½ ts Tabasco sauce
- Salt and pepper to taste.
Mix ingredients, season to taste.
An Argentinean specialty, chimichurri is particularly delicious with beef, chicken or seafood cooked a la fondue bourgignonne.
1 C flat leaved parsley leaves, finely minced
4-5 garlic cloves, minced
1 TB fresh oregano leaves (optional)
1 TB cilantro (optional)
¾ C extra-virgin olive oil
Coarse sea salt
Freshly ground pepper, to taste
1/4 ts red pepper flakes
1 ts Paprika
1/2 ts cumin powder
2 TB white wine vinegar
Mix the ingredients together. Refrigerate until service. This sauce gets better the longer it sits, but keep in mind the herbs can turn with oxidation. Several hours or overnight is great.
- 1 large can crushed tomatoes
- 2 garlic cloves, minced
- 1 C onion, diced
- Brown sugar & Worcester sauce to taste.
Sauté the garlic in olive oil. Add the onion: brown and then add the tomatoes. Season to taste.
- ¾ C mayonnaise
- 1 TB ketchup
- 1 TB whiskey
- Pepper to taste
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