Bourguignonne Fondue Sauce
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 5 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 anchovy fillet (s)
- 1 egg (s), hard-boiled
- 1 onion (s)
- 2 pickled cucumber (s)
- 1 teaspoon capers
- 2 tablespoon mayonnaise
- 3 tablespoon tomato ketchup, or tomato paste
- 2 tablespoon cream, unsweetened condensed milk or cream cheese
- 1 tablespoon oil
- 1 dash lemon juice
- 1 clove garlic
- Curry powder
- salt
- pepper
- Paprika powder, noble sweet and hot
- nutmeg
- Worcester sauce
Print Recipe
Pin Recipe Instructions
- Simply chop all the ingredients in a small blender and mix. Then put in a cool place for about 1 hour.
- Tip:
- I skipped the anchovies, onions, capers, nutmeg and Worcester sauce, but they were also delicious.
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