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8 Fondue Sauces Recipes based on Mayonnaise also for Raclette!

By 25. January 2018 No Comments
fondue sauce eight recipes picture

OTHER LANGUAGES: deGerman

Tasty ideas and recipes for fondue sauces are presented in this article. Here you’ll find a great summary and ideas on how to quickly prepare different fondue sauces from mayonnaise. YES! that’s a great thing because you can quickly conjure up delicious cold sauces on the table. Let yourself be inspired and enjoy the great sauces with fondue and raclette! Jump here directly to the recipe 8 fondue sauces!

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:

Mayonnaise selber machen mit klassischen Ableitungen Grafik und Diagramm.

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.

Mayonnasie verträgt sich gut mit verschiedenen Kräutern.

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.

fondue sauce eight recipes picture
8 Fondue Sauces Recipes Mayonnaise
Votes: 5
Rating: 5
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Rate this recipe!
Rezept drucken
Classic recipe for 8 different cold sauces for fondue, derived from homemade mayonnaise.
Servings Prep Time
10 Portions 10 Minutes
Cook Time
10 Minutes
Servings Prep Time
10 Portions 10 Minutes
Cook Time
10 Minutes
fondue sauce eight recipes picture
8 Fondue Sauces Recipes Mayonnaise
Votes: 5
Rating: 5
You:
Rate this recipe!
Rezept drucken
Classic recipe for 8 different cold sauces for fondue, derived from homemade mayonnaise.
Servings Prep Time
10 Portions 10 Minutes
Cook Time
10 Minutes
Servings Prep Time
10 Portions 10 Minutes
Cook Time
10 Minutes
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
Servings: Portions
Units:
Instructions
  1. Process all ingredients at room temperature! Cream egg yolk, salt and mustard. Stir in sunflower oil drop by drop.
  2. 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.
  3. 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.
  4. Depending on the sauce, add the ingredients, mix well, season to taste and keep covered in the fridge.
Recipe Notes

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

Nutrition Facts
8 Fondue Sauces Recipes Mayonnaise
Amount Per Serving
Calories 447 Calories from Fat 405
% Daily Value*
Total Fat 45g 69%
Saturated Fat 15g 75%
Polyunsaturated Fat 16g
Monounsaturated Fat 7g
Cholesterol 162mg 54%
Sodium 220mg 9%
Potassium 126mg 4%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 4g 8%
Vitamin A 37%
Vitamin C 56%
Calcium 9%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

OTHER LANGUAGES: deGerman

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