FONDUE SAUCES

By gammy

3 DIFFERENT SAUCES TO SERVE WITH
BEEF OR CHICKEN FONDUE

Ingredients

• CURRY SAUCE:
• 1/2 CUP MAYONNAISE
• 2 TABLESPOONS CURRY POWDER
• 2 TABLESPOONS 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 TEASPOONS WATER
• 1/4 TEASPOON HOT PEPPER SAUCE

Preparation

Step 1

IN THREE SEPARATE BOWLS, COMBINE THE CURRY SAUCE, MUSTARD SAUCE AND ONION-HORSERADISH SAUCE INGREDIENTS.
PREPARE MEAT:
PAT MEAT WITH PAPER TOWELS. HEAT OIL (PEANUT OIL) IN A FONDUE POT TO 375 DEGREES.