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
Fiery Fondue Sauce for Meat Fondue
Fiery Fondue Sauce for Meat Fondue

Instructions

  1. Our favorite fondue sauce for beef fillet. Nice and fiery and dominant. From a good, experienced Swiss company.
  2. Boil eggs hard and let them get cold (a few hours before)
  3. In a mixing bowl, everything finely chopped. give: eggs, pickles, anchovies, hot peppers and onions.
  4. Now to that: olive oil, mayonnaise, tartar sauce, curry ketchup and tomato ketchup. Stir everything and season with salt, pepper and nutmeg.
  5. 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.
  6. The sauce will become hotter over time. It is best to prepare the day before. Lasts a few days.
  7. Use curry ketchup sparingly, otherwise it tastes through very quickly

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