Fondue Dipping Sauce Recipes
|
| 15 ml | (1 tbs) | Butter |
| 15 ml | (1 tbs) | Oil |
| 250 g | (1/2 lb) | Shiitake mushrooms, chopped |
| 10 ml | (2 tsp) | Green onions, chopped |
| 15 ml | (1 tbs) | Flour |
| 50 ml | (3 1/2 tbs) | Madeira wine |
| 15 ml | (1 tbs) | Cognac |
| 250 ml | (1 cup) | cream 15% |
| Salt and pepper |
1. In a pan, heat up the butter and oil.
2. Cook the mushroom and green onion until soft.
3. Sprinkle the flour and mix well.
4. Add the Madeira wine and cognac.
5. Add cream and bring to a boil.
6. Let the mixture thicken.
7. Add salt and pepper to taste.
8. Serve hot or cold.
| 125 ml | (1/2 cup) | Sour cream |
| 15 ml | (1 tbs) | Dijon mustard |
| 15 ml | (1 tbs) | Regular mustard |
| Juice from 1/2 lemon | ||
| 5 ml | (1 tsp) | Sugar |
| 10 ml | (2 tsp) | Shredded cilantro leaves |
| Salt and pepper |
1. Mix all ingredients.
2. Add salt and pepper to taste.
3. Keep refrigerated if prepared ahead of time.
4. Serve.
Note: Sour cream can be substituted with mayonnaise.
| 250 ml | (1 cup) | Plain yogourt |
| 5 ml | (1 tsp) | Prepared curry paste |
| 7 ml | (1 1/2 tsp) | Lime juice |
| Salt and pepper |
1. Mix all ingredients.
2. Add salt and pepper to taste.
3. Serve.
| 180 ml | (3/4 cup) | Canned chick peas, drained |
| 90 ml | (6 tbs) | Plain yogurt |
| 15 ml | (1 tbs) | Lemon juice |
| 10 ml | (2 tsp) | Crushed garlic |
| 10 ml | (2 tsp) | Sesame oil |
| 5 ml | (1 tsp) | Hot chili pepper, chopped |
| 5 ml | (1 tsp) | Sugar |
| 5 ml | (1 tsp) | White wine vinegar |
| Salt and pepper |
1. Puree all ingredients in a blender.
2. Add salt and pepper to taste.
3. Keep refrigerated if prepared ahead of time.
4. Serve.
| 250 ml | (1 cup) | Canned crushed tomatoes with juice |
| 15 ml | (1 tbs) | Onions, thinly chopped |
| 15 ml | (1 tbs) | Fresh ginger, grated |
| 15 ml | (1 tbs) | Olive oil |
| 5 ml | (1 tsp) | Celery salt |
| Salt and pepper |
1. In a pan, heat up the oil.
2. Cook the onion and ginger until soft.
3. Add the tomatoes and tomato juice.
4. Bring to a boil.
5. Let the sauce cool off.
6. Puree in a blender.
7. Add celery salt and salt and pepper to taste.
8. Serve.
You can follow these fondue dipping sauce recipes or buy prepared chili sauce and mix it with mayonnaise in a ratio that you like or add basil and salt and pepper to taste. I recommend using one of the following two fondue dipping sauce recipes.
| 90 ml | (6 tbs) | Mayonnaise |
| 30 ml | (2 tbs) | Sour cream |
| 15 ml | (1 tbs) | Ketchup (tomato sauce) |
| 15 ml | (1 tbs) | Crushed chili pepper |
| Salt and pepper |
1. Mix all ingredients.
2. Add salt and pepper to taste.
3. Serve.
| 180 ml | (3/4 cup) | Ketchup (tomato sauce) |
| 15 ml | (1 tbs) | Lemon juice |
| 15 ml | (1 tbs) | Horseradish |
| 5 ml | (1 tsp) | Worcestershire Sauce |
| 5 ml | (1 tsp) | Tabasco sauce |
| Salt and pepper |
1. Mix all ingredients.
2. Add salt and pepper to taste.
3. Serve.
Note: For all of these fondue dipping sauce recipes, feel free to adjust how spicy the dips are by adding more or less Tabasco sauce and/or chili peppers.
Get other great fondue dipping sauce recipes.
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