Saucesforfondue Recipes

FONDUE BOURGUIGNONNE

Fondue Bourguignonne image

This lighter version of fondue Bourguignonne pan-sears the meat as opposed to the traditional method of frying beef cubes in oil. You can substitute chicken or peeled shrimp for the beef and cook it in the same way until cooked through. Serve with a red wine, such as Burgundy.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Number Of Ingredients 9

Ingredients

1 1/2 pounds beef fillet, cut into 1-inch cubes, at room temperature
1 tablespoon extra-virgin olive oil
3/4 teaspoon coarse salt
Freshly ground pepper
Roasted Vegetables
Spicy-Sweet Chili Sauce
Chimichurri Sauce
Horseradish-Mustard Sauce
Store-bought Vidalia onion-fig sauce or barbecue sauce

Steps:

Toss beef with oil to coat. Heat a 12-inch skillet over high heat. Season half the beef with half the salt and pepper; transfer to skillet (don't crowd the pan). Sear beef, without turning, 2 minutes. Flip and cook until medium-rare, about 2 minutes more. Transfer to a bowl. Repeat with remaining beef, salt, and pepper. Serve with roasted vegetables and sauces.

FONDUE DIPPING SAUCES

Fondue Dipping Sauces image

Make and share this Fondue Dipping Sauces recipe from Food.com.

Provided by Carmen B.

Categories Sauces

Time 20m

Yield 1 cup

Number Of Ingredients 21

Ingredients

8 ounces cream cheese, softened
1/2 cup butter, softened (NOT MARGARINE)
1 clove garlic, minced
1/2 teaspoon cracked peppercorn
1 teaspoon shallots or 1 teaspoon green onion, finely chopped
1 pinch salt & fresh ground pepper
2 tablespoons milk
1 cup regular sour cream or 1 cup light sour cream
1 teaspoon horseradish sauce
1 teaspoon red onion, finely chopped
2 teaspoons fresh dill, chopped or 1 teaspoon dried dill
1/4 teaspoon salt
2 teaspoons lemon juice
1 teaspoon sugar
1 clove garlic, minced
2 teaspoons fresh gingerroot, finely chopped
2 teaspoons sesame oil
1/4 cup soy sauce
1/4 cup sherry wine or 1/4 cup sake
1 tablespoon packed brown sugar
1 tablespoon cornstarch

Steps:

Cracked Pepper Sauce: Beat cream cheese& butter together until smooth.
Add remaining ingredients and mix.
Chill a few hours or overnight to blend flavors.
Serve at room temperature.
Dill Sauce: Combine all ingredients.
Chill several hours or overnight.
Teriyaki Sauce: Saute garlic and ginger in oil 30 seconds.
Add soy sauce, water,& Sake.
Bring to a boil over medium heat.
Combine brown sugar and cornstarch.
Stir into Sake mixture.
Heat& stir until thickened.
Serve at room temperature or warm.

BEEF FONDUE WITH SAUCES

Beef Fondue with Sauces image

When my husband was stationed in England in the mid-1960s, I traveled to Switzerland and purchased two copper fondue pots. I've used them countless times to make this meat fondue since then. -Margaret Inman, Fort Pierce, Florida

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 4 servings (1/2 cup of each sauce).

Number Of Ingredients 19

Ingredients

CURRY SAUCE:
1/2 cup mayonnaise
2 to 3 tablespoons curry powder
2 to 3 tablespoons 2% milk
1/2 teaspoon hot pepper sauce
MUSTARD SAUCE:
1/4 cup mayonnaise
1/4 cup Dijon mustard
1 teaspoon hot pepper sauce
1 garlic clove, minced
ONION-HORSERADISH SAUCE:
1/4 cup finely chopped onion
1/4 cup mayonnaise
1 tablespoon prepared horseradish
2 to 3 teaspoons water
1/4 teaspoon hot pepper sauce
FONDUE:
1 pound beef tenderloin, cut into 3/4-inch cubes
3 to 4 cups canola oil

Steps:

In three separate bowls, combine the curry sauce, mustard sauce and onion-horseradish sauce ingredients. Pat meat dry with paper towels. , Heat oil in a fondue pot to 375°. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauces.

Nutrition Facts : Calories 748 calories, Fat 68g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 691mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.

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