8 Fondue Sauces Recipes based on Mayonnaise also for Raclette!

fondue sauce eight recipes picture

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Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

My recipe 8 fondue sauces I present to you in this post. Delicious ideas and recipes for fondue sauces are in demand for Christmas and New Year’s Eve. The recipe for fondue with shopping list can be found elsewhere. A fondue is a good idea, if many guests come, let the preparation make it easier for you. You’ll find here a great summary and ideas on how to quickly prepare different fondue sauces from mayonnaise. The sauces go just as well with a raclette and offer a variety of flavours. YES! That’s a great thing because you can conjure up tasty cold sauces on the table.  The cold sauces are great dips for grilling, please note!  Let yourself be inspired and enjoy the great sauces for fondue and raclette!

1. Fondue Sauces based on Mayonnaise, also delicious for Raclette

The mayonnaise is a cold sauce and serves as a cold base sauce for many preparations. The preparation of the mayonnaise I already show in another article. The best way to prepare mayonnaise with the mixer . YES! That will certainly succeed. In the article you will also learn a lot about the popular mayo as well as tips for success. Here is the video to make the mayonnaise yourself – see the link to the recipe for mayonnaise.

2. Mayonnaise as Base Sauce and the 8 Fondue Sauces explained at the Chart

In classical cuisine, mayonnaise is a cold basic oil sauce. The mayonnaise can be used to prepare many sauces and dips. These are ideal companions for fondue and raclette. See the diagram and the following information for each cold sauce with mayo. In the recipe below, the quantities are put together exactly:
Make mayonnaise yourself with classic graphics and diagrams.

3. Mustard Sauce or Mustard Dip

Mayonnaise with Dijon mustard or tarragon mustard and season with a little honey.

4. Paprika Tomato Sauce or Dip

Refine the mayonnaise with tomato paste and strips of red pepper.

5. Herb Sauce or Herb Dip

Refine mayonnaise with chopped herbs such as parsley, chervil, tarragon, chives, dill, herb mixtures from the freezer.
Mayonnaise goes well with various herbs.

6. Green Sauce or Green Dip

Refine mayonnaise with sorrel, spinach leaves, cress, chervil, tarragon, parsley.

7. Remoulade Sauce

Mayonnaise is seasoned piquantly with gherkins, capers, anchovies, parsley, chervil, tarragon and mustard.

8. Tatar Sauce

Mayonnaise is refined with hard-boiled, chopped eggs and chives. Tip: For an even result: always chop boiled egg yolk and egg white extra finely.

9. Chantilly Sauce

The mayonnaise is seasoned with lemon juice and cayenne pepper, whipped cream is added or placed on top of the mayonnaise.

10. Recipe for 8 Fondue Sauces in one go!

First prepare the mayonnaise and then mix it with sour cream and créme fraîche. The amount is calculated for about 6-8 people at fondue or raclette. Portion the cold base sauce as 8 portions and prepare the 7 additional sauces for your fondue.

8 Fondue Sauces Recipes Mayonnaise

Classic recipe for 8 different cold sauces for fondue, derived from homemade mayonnaise.

Servings 10 Portions
Calories 447
Total Time 20 Min.
WOW! in this recipes article I show you 8 fondue sauces in one go. The basic sauce with homemade mayonnaise is greatly refined in variations. YES! that’s a MEGARECIPE because it’s really fast and you can conjure up magical cold sauces in practically no time. Sauce Mayonnaise, mustard sauce, paprika tomato dip, herb sauce, green sauce, remoulade sauce, tatar sauce, Chantilly sauce. Mayo recipe with video and many tips! This is the dreamlike instruction for your next fondue or raclette sauce orgy.

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Preparation Time

10 Min.

Cook Time

10 Min.

Ingredients

Base Sauce with Mayonnaise

2 pc egg yolk
4 pinch Salt
240 ml sun flower oil
2 tsp lemon juice
4 pinch Pepper
1-2 tbs Water (as needed)
300 g Sour cream
300 g Créme Fraîche

Mustard Sauce or Mustard Dipp

1 tsp Dijon mustard
1 tsp honey

Paprika Tomato Sauce or Dipp

1 tbs tomato puree
2 pinch paprika sweet
1 pc bell pepper red (cut into fine cubes, note: use grilled antipasti peppers)

Herbs Sauce or Herbs Dipp

2-4 tbs mixed herbs (Italian frozen herb mixture or fresh herbs)

Green Sauce or Green Dipp

2-4 tbs mixed herbs (sorrel, spinach leaves, cress, chervil, tarragon, parsley)

Remoulade Sauce

2-4 pc gherkins (finely chopped)
1 tsp capers (finely chopped)
1 pc Sardellen (finely chopped)
1 tbs Parsley (finely chopped)
1 tbs chervil (finely chopped)
1 tsp tarragon (finely chopped)
1/2 tsp Dijon mustard

Tatar Sauce

2 pc hard-boiled egg (egg yolk and egg white separately extra finely chop)
2 tbs chives rolls (finely chopped)

Chantilly Sauce

2 tbs Whipped cream (use Cream Boy )
5 pinch Cayenne pepper
1 tsp lemon juice

Instruction

Process all ingredients at room temperature! Cream egg yolk, salt and mustard. Stir in sunflower oil drop by drop.

When the mayonnaise becomes firm, slowly add more sunflower oil and work it in. Egg yolk and oil must combine to a solid mass, the so-called emulsion. Add vinegar or lemon juice and pepper and slowly stir in the rest of the oil. If necessary, stir in some water.

Mix the prepared mayonnaise with sour cream and Creme Fraiche. Season to taste with salt, pepper, cayenne pepper and lemon juice. You can also add cream fraiche or sour cream. Now divide the base sauce into 8 portions.

Depending on the sauce, add the ingredients, mix well, season to taste and keep covered in the fridge.

11. Calories 8 Fondue Sauces, the Nutritional Values at a Glance

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