Fondue Sauces to go with Meat Fondue

by Diana

Bearnaise Sauce

2 tsp. tarragon leaves
2 c. tarragon vinegar
2 c. mayonnaise
6 peeled green onions
1/4 tsp. dry mustard
Tabasco

Mix tarragon leaves and vinegar and let stand 30 minutes. Combine all the ingredients in a blender. Cover and blend on high for 30 seconds. Chill and serve cold. Makes ~ 2 cups.

Curry Sauce

2 10.75 oz cans beef gravy
2 tbsp. curry powder
1 clove garlic, smashed
1/2 tsp. Worcestershire sauce
1 tbsp. lemon juice

Mix all ingredients together and heat. Serve warm. Makes ~ 2 1/2 cups.

Sauce Diablee

1 c. white wine
2 green onions, chopped
1 garlic clove, smashed
1/2 beef bouillon cube
cayenne pepper
1/2 tsp. french or german mustard
2 tsp. Ketchup

Place wine, green onions and garlic in a pan. Boil, uncovered until the wine is reduced by half. Add the beef bouillon cube and the cayenne. Stir until dissolved. Remove from heat and add mustard and ketchup. Stir until blended and serve.
Makes ~ 1 1/4 cups.

Sauce Gribiche

3 hard boiled eggs
3 green onions, minced
3 tbsp parsley, minced
1/2 tsp tarragon
1 tbsp. french or german mustard
1 c. salad oil
1 tsp. wine vinegar or lemon juice
salt and pepper

Separate the hard boiled eggs. Chop the whites, cover and set aside. Mash the yolks and add the green onions, parsley, tarragon and mustard. Mix together until blended. To this mixture, gradually add the salad oil bit by bit. Beat hard all the time (can use a whisk or mixer). Stir in the vinegar or lemon juice. Season to taste, fold in diced egg whites. Make ahead of time. Beat thoroughly before serving.

Sauce Ravigote

1 tbsp. cider or wine vinegar
3-4 tbsp. salad oil
salt and pepper
1 green onion, minced
1 tsp. capers
2 tbsp. chopped parsley
2 tbsp. chopped chives
1/2 tsp. chervil or tarragon

Mix the vinegar, oil, salt and pepper. Add the green 
onion and capers. Mix the parsley, chives and tarragon together, then add to the sauce. Makes ~ 1/3 cup.

Sauce Vimot

1 1/2 lbs tomatoes
4 thin slices salt pork fat
3 medium onions, chopped
1/3 c. minced parsley
1 tbsp. sugar
1/2 tsp. basil
salt and pepper to taste

Dice tomatoes, place in a saucepan and simmer over medium heat until thick and creamy. Cut pork into small pieces. Fry until crisp and golden. Add chopped onions, parsley, sugar and basil. Stir over medium heat until the onion starts to colour. Add tomatoes, simmer and stir for a few seconds. Season to taste.

Sour Cream Dill Sauce

2 c. sour cream
1/4 c. minced onion
3 tbsp. fresh dill
1/2 tsp. salt
pepper

Mix all ingredients together. Chill and serve cold. Makes about 2 cups.

Tomato Sauce

1 1/2 tbsp. olive oil
1/2 c. chopped onion
1/3 c. chopped celery
1/4 green pepper, chopped
1 can (16 oz.) tomatoes
1/2 tsp. basil
1/2 tsp. sugar
1/2 tsp. salt
pepper

Heat olive oil over moderate heat. Add onion, celery and green pepper and cook until tender. Add tomatoes, basil, sugar, salt and pepper. Cook over a low heat for 45 minutes. Pass through a sieve. Serve warm or cold.