Fondue Mustard Sauce Recipes

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.

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.

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.

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.

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!

Steps:

• In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.