Fondue dipping sauces with fondue dinner

One of my favorite dining experiences is fondue. I love going to the Melting Pot I have since I was in high school but it can be expensive. Doing fondue at home is a bit of a process if you make the sauces from scratch but the rest of the process is very easy.
There is an endless combinations of flavors for broth, proteins and vegetables. This post is for my go to core in the future I will post additional thoughts and ideas on how to do fondue!

Fondue dippers

Prep Time10 mins
Total Time10 mins
Course: Main Course
Cuisine: Swiss
Servings: 4 People

Equipment

  • Fondue Pot

Ingredients

  • 2 Each 6 ounce chicken breasts Cubed
  • 2 Each 6 ounce filet mignon Cubed
  • 12 Each Shrimp 16/20 count Peeled deviened
  • 2 Each Boneless pork chops Cubed
  • 16 Each Crimini mushrooms Stem removed
  • 12 Each Creamer potaoes Blanched
  • 12 Each Broccoli florets

Instructions

  • Plate all ingredients for serving making sure to keep raw chicken form touching anything else

Notes

There are many other great dippers.. 
Duck breast
Tofu 
Ravioli
Sirloin 
Pork tenderloin
Cauliflower
Brussle sprouts 
 

Fondue broth ( beef )

Prep Time20 mins
Cook Time1 hr 45 mins
Total Time2 hrs 20 mins
Course: Main Course
Cuisine: Swiss
Servings: 4 people

Equipment

  • Fondue Pot

Ingredients

  • 1 Each Sweet onion Diced
  • 2 Each Carrot Diced
  • 3 Each Celery stalk Diced
  • 3 Each Bay leaves
  • 2 Stalk Thyme
  • 1 Tbls Peppercorns
  • 6 Cloves Garlic Chopped divided
  • 2 1/2 Qts Low sodium beef broth Good quality
  • 1 Each Shallot Sliced
  • 2 Tbls Parsley Chopped
  • 4 Each Scallion Chopped

Instructions

  • Add broth, carrot, celery, onion, thyme, bay leaves, peppercorns, 1/2 garlic to stock pot
  • Simmer covered for one hour
  • Simmer uncovered 30 minutes
  • Strain broth
  • Add shallot, parsley other half of parsley and scallions
  • Simmer 15 minutes
  • Transfer to Fondue pot for enjoying

Gorganzola Port Sauce

Prep Time10 mins
1 hr
Total Time1 hr 10 mins
Course: Sauces and Gravies
Servings: 4 people

Ingredients

  • 1/2 Cup Mayonaise
  • 1/2 Cup Sour cream
  • 2 Tbls Gorganzola crumbles heaping
  • 1 Tsp Garlic powder
  • 1 Tbls Port wine
  • 1/2 Tsp Black pepper

Instructions

  • Mix all ingredients refrigerate for full hour or more

Green goddess fondue sauce

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Sauces and Gravies
Servings: 4 people

Ingredients

  • 8 Ounce Cream cheese softened room temp
  • 1 Tbls Shallot Minced
  • 2 Tbls Scallion Chopped
  • 1 Tsp Garlic powder
  • 1 Tbls Parsley Chopped
  • 1 Tsp Dill weed Dry
  • 2 Tbls Milk
  • 1/2 Tsp White pepper
  • 1 Tsp Lemon juice
  • Salt to taste

Notes

This is my adaptation of the Melting pot green goddess.  I have tweaked it quite a bit the original does not have dill and lemon juice. 

Peanut sauce

Prep Time10 mins
1 hr
Total Time1 hr 10 mins
Course: Sauces and Gravies
Cuisine: Thai
Servings: 4 people

Ingredients

  • 3/4 Cup Creamy peanut butter
  • 1/4 Cup Rice vinegar
  • 1/3 Cup Braggs liquid aminos
  • 1 Tsp Agave syrup
  • 2 Each Garlic cloves pressed
  • 1 Tsp Lime juice
  • 1 Tbls Water
  • Pinch Red pepper flakes To taste

Instructions

  • Mix all ingredients until fully incorporated

Cocktail Sauce

Prep Time10 mins
1 hr
Total Time1 hr 10 mins
Course: Sauces and Gravies
Cuisine: American
Servings: 4 people

Ingredients

  • 1/2 Cup Ketchup
  • 2 Tbls Horseradish
  • 1 Tsp Worcestershire Sauce
  • 1 Tsp Lemon juice
  • Salt and pepper To taste

I also serve Teriyaki glaze and sweet thai chili sauce both store bought.

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