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Fondue Sauces for Beef

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Submitted by amos97

Four beef fondue dipping sauces: garlic sour cream, mustard mayonnaise, sour cream horseradish, and a hot Worcestershire-ketchup sauce. Quick, easy, and ready in minutes.

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

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.

Ingredients

Garlic sauce
1 237
CUP ML SOUR CREAM
3 3
CLOVES CLOVES GARLIC
crushed
1 15
TABLESPOON ML CHIVE
chopped
0
1 1 SALT AND BLACK PEPPER
to taste *
Mustard mayonnaise
1 237
CUP ML SOUR CREAM
or mayonnaise
½ 2.5
TEASPOON ML DRY MUSTARD
to taste
0
1 1 SALT AND BLACK PEPPER
to taste *
Sour cream horseradish
1 237
CUP ML SOUR CREAM
3 15
TEASPOONS ML HORSERADISH
1
X SALT AND BLACK PEPPER
to taste *
1
X PAPRIKA
to taste *
Hot sauce
1 237
CUP ML KETCHUP
3 15
TEASPOONS ML WORCESTERSHIRE SAUCE
3 15
TEASPOONS ML PREPARED MUSTARD
3 15
TEASPOONS ML HORSERADISH

Directions

For the first three mixtures, combine all ingredients.

Chill.

For the hot sauce, combine all ingredients, bring to boil in sauce pan, serve hot.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 256g (9.0 oz)
Amount per Serving
Calories 447 74% from fat
 % Daily Value *
Total Fat 37g 56%
Saturated Fat 23g 113%
Trans Fat 0g
Cholesterol 76mg 25%
Sodium 871mg 36%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 3%
Sugars g
Protein 15g
Vitamin A 34% Vitamin C 26%
Calcium 24% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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