Fondue Mustard Sauce Food

BEEF FONDUE WITH SAUCES

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.

BEEF FONDUE WITH MUSTARD-MAYONNAISE SAUCE

Steps:

• In a small bowl, combine the mayonnaise, onion, lemon juice and mustard; cover and refrigerate for 30 minutes. , 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 sauce.

FONDUE DIPPING SAUCES

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.

FONDUE MUSTARD SAUCE

Steps:

• Combine mustard, wine, sugar & salt in a saucepan. Bring to a boil over moderate heat, stirring constantly. Mix flour in water & stir into wine mixture. Reduce heat & simmer for 10 minutes or until thickened, stirring constantly.
• Serve hot or cold.

TOMATO FONDUE

Steps:

• Rub garlic clove over the bottom and sides of a small fondue pot or a 1-1/2-qt. slow cooker; discard garlic and set fondue pot aside. , In a small saucepan, combine the tomato soup, mustard and Worcestershire sauce; heat through. Stir in cheese until melted. Stir in milk; heat through. , Transfer to prepared fondue pot and keep warm. Serve with hot dogs and bread cubes.

MEAT FONDUE SAUCES

Steps:

• Melt butter in skillet.
• Add water and heat to boiling.
• Add past of soy sauce and cornstarch and cook til thick and clear.
• Serve warm.
• Auroe Sauce:Combine ingredients and refrigerate til serving.
• Dill Sauce:Combine ingredients.
• Refrigerate til serving.

WINE FONDUE WITH BROTH BASE AND MUSTARD DILL DIPPING SAUCE

Steps:

• In fondue pot, bring broth and wine to a boil. Reduce to a simmer and immerse dippers for cooking.
• For sauce:
• Finely chop dill.
• Mix mustard with wine and sugar.
• Gradually whisk in oil, taking care to fully combine mustard and oil before adding more oil.
• Stir in dill.
• Serve sauce as a side for dippers.
• Notes and Tips for a great fondue party:.
• Make sure that all meats and vegetables are chopped thin enough to cook quickly in the broth. For beef and chicken, I suggest no more than a centimeter in width and leave in broth for approximately 3 minutes. For fish, choose fillets that have more integrity such as salmon or tuna and slice pieces no larger than 1/4 an inch and leave in broth for approximately 4 minutes. Shrimp are great dippers as they only require shelling and deveining, but no pre-cutting.
• Any and all veggies are great in this broth. Like with the meat, it needs to be chopped thinly. I recommend precooking many veggies before using them as dippers. Many veggies are too hard in their raw form to cook in a timely manner in the broth. The easiest way to do this is to bring a pot of water to a boil. Add a generous amount of salt to the water. Add veggies and cook for 3-8 minutes depending on toughness of veggies. Transfer veggies to ice water and hold for 2-5 minutes. This partially cooks veggies, so they only need 3 minutes in the broth.
• If you are using meat dippers, I highly recommend putting them in the broth first, as they add flavor to the broth which will enhance the flavor of your veggies later.
• Also if you are including mushrooms as a dipper (which I highly recommend!) treat them like a meat. Do not precook them like other veggies, as the water they release during cooking will add flavor to the broth. I suggest that you add mushrooms early with the meats and allow them to cook for about 7 minutes. Mushrooms take longer, but if you are doing meats and veggies, they will be ready to eat about the same time as the veggies, and they are definitely worth waiting for.
• Above all, enjoy yourself, and have fun with your fondue!

CHEDDAR FONDUE

Steps:

• In a small saucepan, melt butter; stir in flour, salt if desired, mustard, pepper and Worcestershire sauce until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese; cook and stir until cheese is melted. , Transfer to a fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with bread, ham, sausage and/or broccoli.

"LOVE IS IN THE AIR" BEEF FONDUE & SAUCES

Steps:

• Honey Mustard Sauce: Whisk all the ingredients together Serve warm or cold.
• Easy BBQ Sauce: Combine all ingredients in a pot& cook over low heat until the sugar is dissolved.
• Serve warm or cold.
• Garlic Dill Sauce: Mix all the ingredients and chill until ready to serve.