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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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When my husband was stationed in England in the mid-1960s, I traveled to Switzerland and purchased two copper fondue pots. I've used them countless times since then. Ingredients:
curry sauce: |
1/2 cup mayonnaise |
2 to 3 tablespoons curry powder |
2 to 3 tablespoons 2% milk |
1/2 teaspoon hot pepper sauce |
mustard sauce: |
1/4 cup mayonnaise |
1/4 cup dijon mustard |
1 teaspoon hot pepper sauce |
1 garlic clove, minced |
onion-horseradish sauce: |
1/4 cup finely chopped onion |
1/4 cup mayonnaise |
1 tablespoon prepared horseradish |
2 to 3 teaspoons water |
1/4 teaspoon hot pepper sauce |
fondue: |
1 pound beef tenderloin, cut into 3/4-inch cubes |
3 to 4 cups canola oil |
Directions:
1. In three separate bowls, combine the curry sauce, mustard sauce and onion-horseradish sauce ingredients. Pat meat dry with paper towels.
2. Heat oil in a fondue pot to 375°. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauces. Yield: 4-6 servings (1/2 cup of each sauce).
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