- 1/2 to 3/4 pound [227 to 340 g] beef cubes per serving
- Vegetable oil
- Metal fondue pot
- Long fondue forks
Cognac Sauce [light pink]
- 3/4 cup [190 mL] mayonnaise or salad dressing
- 1/4 cup [60 mL] ketchup
- 1 teaspoon [5 mL] Cognac
Garlic Sauce
- 3/4 cup [190 mL] mayonnaise or salad dressing
- 4 to 6 cloves garlic, crushed
Curry Sauce
- 3/4 cup [190 mL] mayonnaise or salad dressing
- 2 teaspoons [10 mL] curry
Green Onion Sauce
- 3/4 cup [190 mL] mayonnaise or salad dressing
- 2 tablespoons [30 mL] minced green onion
Mustard Chive Sauce
- 3/4 cup [190 mL] mayonnaise or salad dressing
- 2 tablespoons [30 mL] minced chives
- Hint of mustard
Tarragon Sauce
- 3/4 cup [190 mL] mayonnaise or salad dressing
- 2 teaspoons [10 mL] tarragon
Pickled Mushrooms
- 2 [6-ounce / 170-mL] cans whole mushrooms
- 1/3 cup [80 mL] red wine vinegar
- 1/3 cup [80 mL] vegetable oil
- 1 small thinly sliced onion, into rings
- 1 teaspoon [5 mL] salt
- 2 teaspoons [10 mL] dried parsley flakes
- 1 teaspoon [5 mL] prepared mustard
- 1 tablespoon [15 mL] brown sugar
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- For a better taste, prepare sauces and pickled mushrooms several hours before serving; keep refrigerated.
- Preheat oil into a metal fondue pot, 3/4th full, over medium heat.
- Transfer fondue pot onto the stand of an oil burner, on the table where each guest will fry its own meat cubes until done to taste.
- Serve along with sauces, into separate bowls.
Cognac Sauce [light pink]
- Mix together mayonnaise, ketchup and Cognac.
Garlic Sauce
- Mix together mayonnaise and crushed garlic.
Curry Sauce
- Mix together mayonnaise and curry.
Green Onion Sauce
- Mix together mayonnaise and minced green onion.
Mustard Chive Sauce
- Mix together mayonnaise, minced chives and mustard.
Tarragon Sauce
- Mix together mayonnaise and tarragon.
Pickled Mushrooms
- Drain mushrooms.
- Into a small saucepan, combine red wine vinegar, vegetable oil, onion rings, salt, parsley flakes, mustard and brown sugar of marinade.
- Bring mixture to a boil.
- Add drained mushrooms; simmer for 5 to 6 minutes.
- Refrigerate mixture into a covered glass container for several hours, stirring occasionally.
- Drain before serving.
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