Fondue Sauces for Beef

A beef fondue night is only as good as the sauces you set out alongside it. This recipe gives you four distinct dippers that cover every flavor craving at the table, from creamy and mild to sharp and hot.

Three of the four are cold sauces, just stir-and-chill. The garlic sauce blends sour cream with crushed garlic and chopped chives for a rich, savory dip. The mustard mayonnaise keeps it simple with dry mustard stirred into sour cream or mayo, letting you adjust the heat to taste. And the horseradish sauce brings the sinus-clearing punch, balanced with a dusting of paprika for color and warmth.

The fourth is the only one that sees the stove: ketchup, Worcestershire, prepared mustard, and horseradish brought to a boil and served hot. It’s a tangy, cocktail-sauce-style dipper with a kick that pairs especially well with rare-cooked fondue bites.

Pro Tips

• Make all four sauces ahead. The cold ones improve after an hour in the fridge as the flavors meld. The hot sauce can be rewarmed quickly.
• Taste the horseradish before measuring. Prepared horseradish varies wildly in heat. Start with 2 teaspoons and work up if yours is mild.
• Set out small individual bowls for each guest so they can try all four sauces without double-dipping into the communal dish.

Variations

• Blue cheese dip: Crumble blue cheese into sour cream with a squeeze of lemon juice for a fifth option that’s bold and tangy.
• Chimichurri: Add a fresh herb sauce with parsley, garlic, olive oil, and red wine vinegar for a lighter, Argentine-style alternative.