Summary

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

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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