Swiss Fondue Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g parsley, smooth
- 150 g celery
- 375 g sour cream
- 500 g ketchup
- 2 tablespoon soy sauce
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash and dry the parsley, pluck the leaves and finely chop them in the chopper. First clean the celery and then finely chop it in the chopper. Put both in a large salad bowl, add the sour cream and ketchup and stir everything together. Season with soy sauce, salt and pepper. When seasoning it is important that you can still taste the parsley.
- A few pointers about ketchup: Since it is the main component, the ketchup brand largely determines the taste. Over time, we had noticed that a few types of ketchup are a bit tart. In this case you can help with powdered sugar, which dissolves better in the sauce. The classic Heinz ketchup harmonizes well. I have now switched to an organic ketchup sweetened with rice syrup.
- My father brought the recipe with him from French-speaking Switzerland. From childhood it was * the * sauce for every meat fondue. Actually not really * a * sauce, because the spectacle was that the ingredients were individually on the table and everyone mixed the sauce from the ingredients themselves. So the sauce tasted a little different for everyone and everyone was allowed to try the other if they had just achieved a particularly successful mixture.
- Ingredients for the original variant:
- 100 g flat-leaf parsley, finely chopped (2 - 3 bunches)
- 150 g celery, finely chopped (1/4 tuber)
- 375 g mayonnaise, homemade, only from oil and 1 egg
- 500 g of ketchup
- 2 - 3 tablespoon soy sauce
- 1 - 2 tablespoon Worcestershire sauce
- 1 teaspoon garlic, squeezed
- 3 tablespoon onions, pureed with a blender
- salt and pepper
- With our guests, however, we often noticed that mixing them yourself was a problem and often produced difficult-to-eat variants. It is probably difficult to imagine that something tasty can be produced from these completely different ingredients. So later I went over to delivering the guests to a fait accompli and preparing the sauce for everyone before the fondue. In addition, over time I have made the recipe a little more stomach-friendly and adjusted some ingredients.
- If anyone knows anything about the origin of the sauce or the way it is prepared, I would be happy to hear from them.
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