Mother Maria`s Fondue Sauces

Summary

Ingredients

For the sauce: (basic sauce)

• 450 ml yogurt, (3.5% fat or Greek)
• 200 ml cream
• 150 ml sour cream or sour cream
• 2 tablespoon mustard, medium hot
• salt and pepper
• some Worcester sauce

For the sauce: (green sauce)

• 180 ml sauce (basic sauce)
• 2 bunch herbs, fresh (parsley, dill, chives, chervil, savory)
• 0.5 ½ lemon (s), add the juice

For the sauce: (red sauce)

• 180 ml sauce (basic sauce)
• 1 chilli pepper (s)
• 2 tablespoon tomato (s) - concassée
• 1 pinch (s) sugar, paprika powder

For the sauce: (curry sauce)

• 180 ml sauce (basic sauce)
• 0.5 ½ pineapple (baby pineapple), finely diced
• 4 tablespoon curry powder
• turmeric
• saffron

For the sauce:

• 180 ml sauce (basic sauce)
• 1 apple, sour
• 25 g horseradish, fresh
• nutmeg

For the sauce:

• 180 ml sauce (basic sauce)
• 50 g mushrooms
• 1 egg (s), hard-boiled
• 1 cl whiskey
• Pepper, pink
• nutmeg

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Instructions

1. BASIC SAUCE:
2. Mix everything together well and divide into 5 portions and season the portions differently. If necessary, add salt and pepper to the individual portions.
3. These sauces are particularly good with meat fondue, but also go well with cold roast beef with fried potatoes or cold roasts.
4. MOTHER MARIA`S GREEN SAUCE:
5. Fresh, finely weighed herbs are added to the basic sauce (parsley, chives, dill, chervil, savory at least, otherwise there is no limit to the imagination), and it is seasoned again with lemon. The sauce has to be really green. Savory is a must, if there is no fresh one, dried one is used, otherwise the herbs must be fresh.
6. (This sauce is the absolute family favorite and I suspect nuts that it also puts a few finely weighed spinach leaves underneath.)
7. MOTHER MARIA`S RED SAUCE:
8. Stir tomato paste, a little very finely chopped chilli pepper, 2-3 tablespoons of tomato concassee into the basic sauce, season with rose parika and a pinch of sugar.
9. MOTHER MARIAS CURRY SAUCE:
10. Stir the pulp of half a baby pineapple and 3-4 tablespoons of curry powder into the basic sauce, season with a little turmeric and saffron.
11. MOTHER MARIA`S HORSE RADISH SAUCE:
12. Grate a tart apple, mix the zest with lemon juice so that it doesn`t get too dark; grate a horseradish root, add both to the basic sauce and flavor with a little nutmeg.
13. MOTHER MARIA`S CHAMPIGNON SAUCE:
14. Peel a handful of mushrooms and cut into fine leaves, finely chop a hard-boiled egg, mix everything with the basic sauce and season with nutmeg, pink pepper and a dash of whiskey.
15. For further modifications (cranberries with horseradish, cucumber / garlic / dill, gherkins and egg, orange / coconut milk etc. etc., there are no limits to the imagination)