Three Kinds Of Sauces for Fondue
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 2 hrs 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g sour cream
- 250 g natural yourt
- salt
- pepper
For the sauce: (garlic)
- 2 cloves garlic
- 1 shot cognac, if you like
For the sauce: (herb)
- 3 tablespoon herbs, chopped, fresh or frozen, e.g. chives, lovage, basil, parsley 820;
For the sauce: (curry)
- 1 tablespoon mustard
- 1 tablespoon mayonnaise
- 3 teaspoons curry powder
Print Recipe
Pin Recipe Instructions
- Mix the sour cream and yoghurt well and divide into three small cups.
- Garlic sauce:
- Put the pressed garlic cloves in a bowl and stir well. Season with salt and pepper. Possibly add a shot of cognac. The sauce has to sit through for a while. Season to taste before serving and season if necessary.
- Herb sauce:
- Finely chop the herbs and mix in the second bowl. Season with salt and pepper. Let the sauce sit for a while.
- Curry sauce:
- Add the mustard, mayonnaise and curry powder to the third bowl and season with salt and pepper. Let something go.
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