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Fondue sauce Bourguignonne

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Ingredients for 2 servings:

  • 4 anchovy fillets
  • 1 egg(s), hard-boiled
  • 1 onion(s)
  • 2 gherkins
  • 1 tsp capers
  • 2 tbsp mayonnaise
  • 3 tbsp tomato ketchup, or tomato paste
  • 2 tbsp cream, or unsweetened condensed milk or cream cheese
  • 1 tbsp oil
  • 1 dash of lemon juice
  • 1 garlic clove(s)
  • curry powder
  • salt and pepper
  • Paprika powder, sweet and hot
  • nutmeg
  • Worcestershire sauce

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Dip for a fondue meal for two, for vegetable sticks or for bread

Simply chop and blend all ingredients in a small blender. Then refrigerate for about 1 hour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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