Hoisin And Mustard Fondue Sauce Food

BEEF FONDUE WITH MUSTARD-MAYONNAISE SAUCE

Beef Fondue with Mustard-Mayonnaise Sauce image

Fondue is fun, but for me, the accompanying sauces are what make them even more delicious. This creamy, zippy sauce enhances the flavor of beef.-Ruth Peterson, Jenison, Michigan

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 6 servings (about 1 cup sauce).

Number Of Ingredients 6

Ingredients

1 cup mayonnaise
2 teaspoons finely chopped onion
2 teaspoons lemon juice
2 tablespoons horseradish mustard or spicy brown mustard
1-1/2 pounds beef tenderloin, cut into 3/4-inch cubes
Oil for deep-fat frying

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.

Nutrition Facts : Calories 532 calories, Fat 47g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 255mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.

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.

GRILLED HOISIN BEEF

Grilled Hoisin Beef image

The (underrated) hoisin sauce is a thickened, fermented soy-sauce-like substance, flavored with chilies, garlic, vinegar, sugar, and, of course, exotic spices. It makes a great marinade. And unless you horribly overcook it, this skirt steak is juicy and tender.

Provided by Chef John

Categories World Cuisine Recipes Asian Chinese

Time 2h18m

Yield 2

Number Of Ingredients 13

Ingredients

1 (1 pound) beef skirt steak
⅓ cup hoisin sauce
3 tablespoons Chinese vinegar (or sherry vinegar)
1 tablespoon soy sauce
2 teaspoons hot sauce
2 teaspoons sesame oil
1 tablespoon grated fresh ginger root
4 cloves garlic, finely minced
1 tablespoon packed brown sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 green onion, light parts only, minced
Toasted sesame seeds

Steps:

Whisk hoisin sauce, vinegar, soy sauce, hot sauce, sesame oil, grated ginger, garlic, brown sugar, salt, and pepper together in a large mixing bowl.
Cut skirt steak crosswise into about 4 or 5 smaller pieces. Transfer steak into marinade and toss until all pieces are evenly coated. Cover with plastic wrap. Refrigerate; marinate at least 2 hours and up to 12 hours.
Line a baking pan with paper towels. Transfer pieces of steak to the paper towels and mop off some of the marinade.
Preheat an outdoor grill for high heat and lightly oil the grate.
Transfer steak pieces to grill. Cook to medium rare or medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read between 130 and 135 degrees F (about 54 degrees C). Thinner pieces might finish earlier. Transfer steak to a warm plate. Let rest for a few minutes.
Transfer steak to a warm serving platter and pour any accumulated juices over skirt steak. Sprinkle with sesame seeds and sliced green onions.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 33.2 g, Cholesterol 51.8 mg, Fat 16.4 g, Fiber 2 g, Protein 30.2 g, SaturatedFat 4.9 g, Sodium 2483.3 mg, Sugar 21.9 g

HOISIN AND MUSTARD FONDUE SAUCE

Hoisin and Mustard Fondue Sauce image

From Ricardo. I made it and it's not so bad. But if you really like asian taste or hoisin, you'll probably like it.

Provided by Boomette

Categories Sauces

Time 5m

Yield 3/4 cup

Number Of Ingredients 6

Ingredients

1/4 cup hoisin sauce
3 tablespoons canola oil
2 tablespoons Dijon mustard
2 tablespoons water
1/2 teaspoon honey
salt and pepper

Steps:

In a bowl, mix all ingredients with a whisk. Add salt and pepper.

Nutrition Facts : Calories 723.6, Fat 60.5, SaturatedFat 4.7, Cholesterol 2.6, Sodium 1833.5, Carbohydrate 43.5, Fiber 3.7, Sugar 27.4, Protein 4.6

FONDUE MUSTARD SAUCE

Fondue Mustard Sauce image

Make and share this Fondue Mustard Sauce recipe from Food.com.

Provided by SB61287

Categories Sauces

Time 20m

Yield 2 cups

Number Of Ingredients 6

Ingredients

1 1/2 cups prepared mustard
1/2 cup white wine
2 tablespoons sugar
1 teaspoon salt
2 tablespoons flour
1/4 cup water

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.

HOISIN SAUCE

Hoisin sauce image

Make your own hoisin sauce to serve with Chinese dishes. Super versatile, it works as a glaze for meat, as a dipping sauce or a sauce for stir-fries

Provided by cmangan

Categories Condiment

Time 5m

Yield Makes 80 ml (6 servings)

Number Of Ingredients 8

Ingredients

4 tbsp soy sauce
2 tbsp smooth peanut butter
1 tbsp dark brown sugar
2 tsp rice wine vinegar
1 garlic clove, finely crushed
2 tsp sesame seed oil
hot sauce, to taste
⅛ tsp black pepper

Steps:

Put all the ingredients into a food processor or jug and blitz with a stick blender until smooth. Will keep in an airtight container in the fridge for up to three weeks.

Nutrition Facts : Calories 65 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 0.4 grams fiber, Protein 2 grams protein, Sodium 1.4 milligram of sodium

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