Fiery Fondue Sauce for Meat Fondue
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 egg (s)
- 2 pickles from the glass
- 2 anchovies, from the jar
- 1 hot pepper, red, out the glass, hot
- 1 onion (s), white
- 3 tablespoon olive oil
- 5 tablespoon mayonnaise
- 3 tablespoon tartar sauce
- 1 tablespoon curry ketchup
- 2 tablespoon tomato ketchup
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Our favorite fondue sauce for beef fillet. Nice and fiery and dominant. From a good, experienced Swiss company.
- Boil eggs hard and let them get cold (a few hours before)
- In a mixing bowl, everything finely chopped. give: eggs, pickles, anchovies, hot peppers and onions.
- Now to that: olive oil, mayonnaise, tartar sauce, curry ketchup and tomato ketchup. Stir everything and season with salt, pepper and nutmeg.
- Tips: Chop the ingredients by hand - not with the machine. Otherwise it would be too fine. The small pieces give the sauce a pleasant bite.
- The sauce will become hotter over time. It is best to prepare the day before. Lasts a few days.
- Use curry ketchup sparingly, otherwise it tastes through very quickly
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