The duration of preparation for the respective fondue sauces is on average 10 to 15 min.
For the curry sauce, blanch raisins with boiling water and let stand. Mix the curd cheese with mayonnaise and curry tomato ketchup. Add salt, curry, pepper and lemon juice to taste. Drain the raisins in a sieve and stir into the sauce.
For the mustard sauce, coarsely mash the double cream cream cheese with a fork. Mix with enough whipping cream to make a creamy mixture. Add the mustard and season with sugar, salt, pepper, Worcestershire sauce and lemon juice. Wash the chives and cut into very fine rolls. Stir into the sauce.
For the red devil sauce, mix mayonnaise, paradeis pulp and yogurt, add chili sauce. Peel the garlic clove and onion and chop very finely together with the gherkin and stir into the sauce. Season strongly with pepper, salt, paprika, cayenne pepper and Tabasco.
The fondue sauces go well with meat or fish fondue!
Preparation Tip:
These fondue sauces also go well with grilled food!
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