Fondue Dips
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 500 g natural yourt
- 250 g sour cream or sour cream
- 200 g crème fraîche
- 1 tube mayonnaise, reduced fat (50%)
- 1 small onion (s)
- 6 pickled cucumber (s)
- 6 cloves garlic (more if necessary)
- 4 teaspoons horseradish (horseradish)
- 6 teaspoons cranberry jelly
- 1 pinch (s) salt per sauce
- 1 pinch (s) pepper per sauce
- some cucumber liquid
Print Recipe
Pin Recipe Instructions
- For the basic sauce, put the yoghurt, sour cream, crème fraîche and mayonnaise in a bowl and stir well. Now divide into 5 small serving bowls of equal size.
- For the onion sauce, dice a small onion very finely (!). Mix these well with the first part of the basic sauce. Season to taste with salt and pepper (attention: the full aroma only comes out over time).
- For the cucumber sauce, dice the pickles very finely (!). Mix these well with the second part of the basic sauce. Season to taste with salt, pepper and a little cucumber liquid.
- For the garlic sauce, press the garlic cloves and mix well with the third part of the base sauce. Season to taste with salt and pepper. (Attention! The full aroma only comes out here with time).
- For the horseradish sauce, mix the horseradish well with the fourth part of the base sauce. Season to taste with salt and pepper.
- For the cranberry sauce, mix the cranberry jelly well with the fifth part and the last part of the basic sauce. Season to taste with salt and pepper.
- Note: I always prepare the sauces the day before. Then they can pull through nicely. This is particularly beneficial with the first and third sauces.
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