Meat Fondue Sauces 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.

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.

SAUCES FOR BEEF FONDUE

Steps:

• For Sharp tomato sauce, combine ingredients up to anchovy fillets and blend in food processor
• For anchovy butter, combine anchovy, 1/2 c butter, olive oil and pepper
• For curry sauce, combine curry powder and mayo to taste
• For bearnaise step 1: combine in top of double boiler white wine, tarragon vinegar, shallots, peppercorns, tarragon, chervil and parsley
• For bearnaise step 2: Cook over direct heat until reduced by half, strain if necessary and cool
• For bearnaise step 3: Have ready in blender the seasoned vinegar, egg yolks and 1/2 tsp salt
• For bearnaise step 4: heat 3/4 c butter to bubbling but not brown. Cover blender and turn on high. After 3 seconds, remove lid and pour butter into mixture in steady stream while blender is still on high (takes ~ 3o sec) If sauce not done, blend another 5 seconds

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 degrees F. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauces.

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.

MEAT FONDUE

Steps:

• Prepare your sauces (see below) in advance, and put in little bowls around the fondue burner, along with the meat, bread and salad. Season the meat.
• When your guests are ready to eat, fill your fondue pan half-full of vegetable oil and heat on the hob until it's hot, but not smoking. You're aiming for around 190C, but if you haven't got a thermometer, throw in a cube of bread - when it takes about 30 secs to brown, it's ready.
• Put the fondue burner on the table carefully so that it's stable, then, following the manufacturer's instructions, light the flame and put the pan on top.
• Give each guest a fondue fork for dunking the meat in the hot oil. It should take 25-30 secs for rare, 30-35 secs for medium and 45-60 secs for well done. When the meat is cooked, dip it into the sauces, and pile it onto the bread. If you have some raw king prawns to cook in the fondue, they work really well too. CORRECTION NOTICEPlease be informed that in the July issue of BBC Good Food Magazine, it incorrectly stated that the temperature of the oil in this recipe should be 375C, the correct temperature of the oil should be 375 Fahrenheit or 190C. SaucesHorseradish sauceMix 1 tbsp grated horseradish with 3 tbsp sour cream, juice 1 lemon and a pinch each of salt, pepper and cayenne pepper. Chill until serving. Chilli vinegarMix 3 tbsp white wine vinegar with 2 tsp sugar, 1 garlic clove, grated, and 1 medium red chilli, finely chopped. Set aside until needed. Salsa verdePut handful each parsley, basil, mint, coriander and tarragon in a blender with 1 tsp Dijon mustard, 1 tbsp red wine vinegar, 2 tbsp olive oil, 4 anchovies and 1 garlic clove, grated. Whizz together. AïoliMix 3 tbsp mayo with juice 1 lemon, 1 tsp Dijon mustard and 1 garlic clove, grated. Chill until needed.

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.