Imperial Fondue Dipping Sauces Ii Food

IMPERIAL FONDUE DIPPING SAUCES I

Steps:

• For Chinese Mustard Dipping Sauce, whisk all the ingredients together, except for the cilantro, in a small bowl, and when well mixed, add chopped cilantro.
• For Wasabi Dipping Sauce, place all ingredients in food processor, mix well, strain, and place in small bowl.
• For Ginger Soy Dipping Sauce, combine all ingredients, with the exception of the green onions in a small bowl, and whisk well, and then stir in sliced green onions.
• For Sesame Soy Dipping Sauce, whisk all ingredients together in a small bowl.

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.

IMPERIAL FONDUE

Steps:

• Prepare the chicken, seafood, vegetables, and tofu ahead of time, then refrigerate until needed.
• When ready to eat, arrange all the ingredients attractively on one or more platters and bring to the table.
• Arrange the noodles on a separate platter.
• Place sauce (s) of choice into suitabably sized bowls.
• Combine the dashi or chicken broth, soy sauce, sake or sherry and ginger, in some form of communal cookware that can be placed on the table, for example, an electric wok, stainless steel fondue pot, or Mongolian cooker, and bring to the boil.
• To cook, each person dips an ingredient of choice (except the noodles) into the broth, and when done to liking, dips their portion into a sauce and eats it with rice.
• The broth may need topping up, throughout the meal, to replenish the evaporating'fondue'.
• Traditionalists poach eggs in the broth after all the other ingredients are eaten, placing the cooked eggs over a final bowl of rice.
• Lastly, add the noodles to the remaining broth, cook until tender, then eat as soup.

IMPERIAL FONDUE DIPPING SAUCES II

Steps:

• For the Miso Dipping Sauce, grind the sesame seeds in a coffee grinder until fine; place with all other ingredients in a small pan over moderate heat, and stirring constantly to dissolve the sugar, bring to the boil; immediately remove from heat and place the sauce in a small serving bowl.
• For the Peanut Dipping Sauce, microwave peanut butter for a few seconds to soften, then place with other ingredients in a bowl and mix together thoroughly; add more water if sauce is too thick, or more peanut butter if too thin.
• For the Sweet and Sour Dipping Sauce, place the first four ingredients in a small pan and bring to the boil, stirring; blend cornstarch and water into a slurry, then continuing to stir, add it to the other ingredients until the sauce thickens.

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.

HOISIN AND MUSTARD FONDUE SAUCE

Steps:

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

BEEF FONDUE WITH DIPPING SAUCES

Steps:

• layer onions, beef, onions, drizzle with oil, refrigerate overnight.
• heat oil to bubbly, keep hot over sterno, dip beef in oil until cooked to your liking.
• for horseradish sauce, mix all ingredients, refrigerate.
• for garlic butter, mix all ingredients, refrigerate.
• for bernaise sauce: combine vinegar, water and pepper in double boiler.
• add egg yolks, stir constantly.
• slowly add butter, stirring as it thickens.
• add lemon juice, tarragon, salt& pepper- if sauce is too thick add a drop of water.