Best Fondue Mustard Sauce Recipes

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FONDUE MUSTARD SAUCE



Fondue Mustard Sauce image

Make and share this Fondue Mustard Sauce recipe from Food.com.

Provided by SB61287

Categories     Sauces

Time 20m

Yield 2 cups

Number Of Ingredients 6

1 1/2 cups prepared mustard
1/2 cup white wine
2 tablespoons sugar
1 teaspoon salt
2 tablespoons flour
1/4 cup water

Steps:

  • Combine mustard, wine, sugar & salt in a saucepan. Bring to a boil over moderate heat, stirring constantly. Mix flour in water & stir into wine mixture. Reduce heat & simmer for 10 minutes or until thickened, stirring constantly.
  • Serve hot or cold.

WINE FONDUE WITH BROTH BASE AND MUSTARD DILL DIPPING SAUCE



Wine Fondue With Broth Base and Mustard Dill Dipping Sauce image

This recipe comes from a fondue cook book. The fondue is exceedingly simple, as is the sauce, but the result is extravagant and tasty. At the end of the directionsI list a number of tips to make your fondue party a success.

Provided by SaffronMeSilly

Categories     Sauces

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 quart chicken broth (I prefer low sodium organic)
3 cups dry white wine (an oaky California Chardonnay is a good choice)
dippers (meats and or or veggies for dipping. See my notes at the end of the directions for ideas and tips)
1 bunch fresh dill (or 2 tbsp dry dill)
1/4 cup sharp yellow mustard
2 tablespoons white wine vinegar (i usually just use 2 tbsp of wine used in fondue for consistency)
1 teaspoon sugar
10 tablespoons vegetable oil (canola is my preference)

Steps:

  • In fondue pot, bring broth and wine to a boil. Reduce to a simmer and immerse dippers for cooking.
  • For sauce:
  • Finely chop dill.
  • Mix mustard with wine and sugar.
  • Gradually whisk in oil, taking care to fully combine mustard and oil before adding more oil.
  • Stir in dill.
  • Serve sauce as a side for dippers.
  • Notes and Tips for a great fondue party:.
  • Make sure that all meats and vegetables are chopped thin enough to cook quickly in the broth. For beef and chicken, I suggest no more than a centimeter in width and leave in broth for approximately 3 minutes. For fish, choose fillets that have more integrity such as salmon or tuna and slice pieces no larger than 1/4 an inch and leave in broth for approximately 4 minutes. Shrimp are great dippers as they only require shelling and deveining, but no pre-cutting.
  • Any and all veggies are great in this broth. Like with the meat, it needs to be chopped thinly. I recommend precooking many veggies before using them as dippers. Many veggies are too hard in their raw form to cook in a timely manner in the broth. The easiest way to do this is to bring a pot of water to a boil. Add a generous amount of salt to the water. Add veggies and cook for 3-8 minutes depending on toughness of veggies. Transfer veggies to ice water and hold for 2-5 minutes. This partially cooks veggies, so they only need 3 minutes in the broth.
  • If you are using meat dippers, I highly recommend putting them in the broth first, as they add flavor to the broth which will enhance the flavor of your veggies later.
  • Also if you are including mushrooms as a dipper (which I highly recommend!) treat them like a meat. Do not precook them like other veggies, as the water they release during cooking will add flavor to the broth. I suggest that you add mushrooms early with the meats and allow them to cook for about 7 minutes. Mushrooms take longer, but if you are doing meats and veggies, they will be ready to eat about the same time as the veggies, and they are definitely worth waiting for.
  • Above all, enjoy yourself, and have fun with your fondue!

Nutrition Facts : Calories 328.5, Fat 23.7, SaturatedFat 3.2, Sodium 552.5, Carbohydrate 4.6, Fiber 0.1, Sugar 2.4, Protein 3.5

BEEF FONDUE WITH MUSTARD-MAYONNAISE SAUCE



Beef Fondue with Mustard-Mayonnaise Sauce image

Fondue is fun, but for me, the accompanying sauces are what make them even more delicious. This creamy, zippy sauce enhances the flavor of beef.-Ruth Peterson, Jenison, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 6 servings (about 1 cup sauce).

Number Of Ingredients 6

1 cup mayonnaise
2 teaspoons finely chopped onion
2 teaspoons lemon juice
2 tablespoons horseradish mustard or spicy brown mustard
1-1/2 pounds beef tenderloin, cut into 3/4-inch cubes
Oil for deep-fat frying

Steps:

  • In a small bowl, combine the mayonnaise, onion, lemon juice and mustard; cover and refrigerate for 30 minutes. , Pat meat dry with paper towels. Heat oil in a fondue pot to 375°. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauce.

Nutrition Facts : Calories 532 calories, Fat 47g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 255mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.

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