Beef Fondue Sauces and Butters Recipes

Posted by Grandma Jeanne on May 11, 2006

Prepare three or four sauces ahead of time. Serve at room temperature. These are perfect for dipping beef in. I usually use sirloin for the fondue when I use these sauces and butters.

Garlic butter sauce
1/2 cup butter and 1 clove garlic, minced

Wine catsup sauce
1 cup catsup, 1/2 cup red wine, 1 teaspoon soy sauce, 1 tablespoon prepared mustard

Mustard sauce
1 cup mayonnaise, 1-1/2 teaspoons dry mustard, 3 tablespoons prepared mustard

Sweet-sour sauce
Heat together 1/4 cup vinegar, 1/2 cup pineapple juice, 1/2 cup brown sugar, 1 teaspoon salt. Thicken with 1 tablespoon cornstarch and 1 tablespoon water. Cook until transparent. Cool. Add a little crushed pineapple.

Sour cream-horseradish sauce
Combine 1 cup sour cream, 2 tablespoons horseradish, 1 tablespoon lemon juice, 1/4 teaspoon Worcestershire sauce, and salt and pepper to taste.

Chili-horseradish sauce
1 cup chili sauce, 1 tablespoon horseradish, 1 tablespoon lemon juice, and a few drops Tabasco.

Anchovy butter
Whip 1/2 cup soft butter with anchovy paste to taste.

Shrimp Fondue Recipe

Posted by Grandma Jeanne on May 10, 2006

8 ounce package cream cheese
1 cup sour cream
1 can cream of shrimp soup
2 cans shrimp pieces, rinsed and drained
1 teaspoon Worcestershire sauce
2 tablespoons white wine

Combine ingredients and heat in fondue pot until bubbly.

Served with French bread or cubed bagels.