Family Recipes Cookbook

The cookbook I never got around to finishing…

Fondue Sauces 11/19/2009

Filed under: Condiments,Kayla DeArmas — dearmasa @ 8:40 AM

Serve in individual bowls with meat fondue.

 

Quick Bearnaise Sauce:

Mix 2 tsp. dried tarragon leaves and 2 tbs. tarragon vinegar. Let stand 30 minutes. Combine 2 cups mayonnaise, 6 finely chopped scallions, ¼ tsp. dry mustard, a dash of Tabasco, and tarragon vinegar in an electric blender. Cover and blend at high speed for 30 seconds. Chill. Serve cold.

 

Beef Curry Sauce:

Mix two 10 ¾ cans beef gravy, 2 tbs. curry powder, 1 clove mashed garlic, ½ tsp. Worcestershire sauce, and 1 tbs. lemon juice in a saucepan over low heat until heated through. Serve warm.

 

Sour Cream Dill Sauce:

Mix together 2 cups sour cream, ¼ cups finely minced onion, 3 tbs. chopped fresh dill (or its dried equivalent), ½ tsp. salt, and a few grains of pepper together. Chill. Serve cold.

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One Response to “Fondue Sauces”

  1. dearmasa Says:

    There was a fourth sauce that I remember not liking, so I didn’t copy it from Kayla’s cookbook.


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