Three Kinds Of Sauces for Fondue or Raclette
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the sauce: (basic recipe)
- 100 ml sunflower oil
- 2 egg (s)
- 2 tablespoon vinegar
- 500 g quark
- 1 teaspoon salt
Also: (for the tomato sauce)
- 1 tablespoon tomato ketchup
- 1 shot Tabasco
- 1 teaspoon paprika powder, hot pink
Also: (for the curry sauce)
- 1 teaspoon, heaped curry powder
- 1 hard-boiled egg (s), cut into small pieces
Also: (for the herb sauce)
- 1 clove garlic
- 1 tablespoon capers
- some stalks chives
- some stalks parsley, chopped
Print Recipe
Pin Recipe Instructions
- Basic recipe:
- Separate eggs. Mix egg yolks with vinegar. Add the oil, quark and salt. Divide the resulting base sauce into three portions.
- Tomato sauce:
- Mix the tomato ketchup, tabasco, and rose pepper with the basic sauce.
- Currysauce:
- Mix the curry powder and the boiled, finely chopped egg with the basic sauce.
- Herb sauce:
- Mix the garlic, capers, chives and parsley with the basic sauce.
- When preparing the sauces, season to taste again and again and add or leave out ingredients as desired. If the dips are needed in the evening, they can be prepared well in the morning and then stored in the refrigerator.
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