Fondue Bourguignonne Sauces

By Unblond1

Ingredients

• French Onion Sauce* 5*****
• 1/4 cup sour cream
• 1/4 cup 2% Greek yogurt
• 1/4 cup Hellmann's Light Mayo
• 1/2 to 1 package Lipton or Knorr Onion Soup mix
• Sweet Chili Sauce* 4****
• equal parts Heinz Chili Sauce and grape jelly
• Peanut Sauce*
• 3 tbsp finely chopped green onion or shallot
• 1 clove garlic minced
• 1 teaspoon finely minced fresh ginger
• 1/4 teaspoon dried hot red pepper flakes
• 1 tsp vegetable or olive oil
• 3 tbsp water
• 2 tbsp creamy peanut butter
• 1 tbsp hoisin sauce
• 2 tsp rice vinegar
• 1 tsp tomato paste
• 3/4 tsp sugar or honey
• (I had to doctor with a bit each of soy sauce, fish sauce, sesame oil and chili oil and a few more tablespoons of water)
• Horseradish dipping sauce*
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 1 tablespoon horseradish
• Salt and freshly ground pepper to taste
• Gorgonzola Port Sauce*
• 1/2 cup Greek yogurt
• 2 ounces gorgonzola cheese
• salt and pepper to taste
• 1 clove garlic, minced or grated
• 1/4 tablespoon port wine
• 1/2 tablespoon milk

Preparation

Step 1

*French Onion Sauce*

Mix ingredients together until well blended and refrigerate until serving.

*Sweet Chili Sauce*

Combine ingredients in a small pot over medium heat and stir until jelly is melted and mixture is combined. Cover and refrigerate until serving.

*Peanut Sauce*

In a small saucepan, cook the onion, garlic, and red pepper flakes in oil until soft, about 4 minutes. Whisk in the remaining ingredients, and simmer while stirring, until thickened, about 1 minute. Set aside to cool then refrigerate until serving

*Horseradish dipping sauce*

Mix all ingredients in a bowl and whisk with a fork until smooth.

*Gorgonzola Port Sauce*

Combine all ingredients except gorgonzola in mixing bowl. Whisk. Add gorgonzola and blend well. Cover and refrigerate.