Dips for Meat Fondues

A wide variety of dips and sauces can be used with meat fondues and these days can be purchased ready made from supermarkets, either in jars or fresh and refrigerated. Each fondue should be accompanied with a selection of 4-6 varieties. Here are our suggestions.

• Mayonnaise

• Garlic mayonnaise

• Onion mayonnaise

• Hollandaise sauce

• Bernaise sauce

• Remoulade sauce (mustard and herbs)

• Tomato ketchup

• Dijon mustard

• Mayonnaise and mustard

• English mustard

• Horseradish sauce

• Horseradish and beetroot sauce

• Thousand Island dressing

• Caesar dressing

• Tartare sauce (with fish)

• Curry dip (various types)

• Soured cream dip

• Soured cream and chive dip

• Soft cheese dip

• Blue cheese dip

• Cheese and chive dip

• Nacho cheese dip

• Onion and garlic dip

• Cucumber, coriander and lime dip

• Cucumber and mint dip

• Mustard and honey dip

• Mango chutney

• Spiced apple chutney

• Lime pickle

• Sweet and sour sauce

• Satay sauce

• Chilli sauce

• Soy sauce (with oriental styles)

• Salsa (tomato and chilli)

• Houmous (chickpeas)

• Guacamole (avacado)

• Barbecue sauce

• Apple and Ginger sauce

• Mint jelly (with lamb)

• Apple sauce (with pork)

• Hoisin sauce (with chinese duck)

With a Fondue Bourguinonne, meats, poultry, fish and vegetables can also be dipped in a batter just prior to cooking in the pot. Make sure that the item is dry before dipping. Here is our suggestion for a beer batter.

• 90 grams - plain flour

• 1 - Egg

• 150 ml - cold light beer

• Salt and pepper to taste

Sieve the flour. Add salt and pepper. Beat in the egg. Add the beer, whisking until smooth. If you prefer, you could substitute cold fizzy mineral water instead of beer. For variety, curry or spices can be added to the batter mix.

As with any form of cooking, meats, poultry, fish for Fondue Bourguinonne or chinoise could be marinated (i.e. soaked before use) for a few hours. Marinades are a mixture of wine, vinegar, oil, lemon juice, herbs, spices, garlic etc. The varieties are too numerous to list here, but we suggest that you "borrow" the marinades from other cooking recipes that might take your fancy or experiment with your favourite herbs and spices.

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