Homemade Fondue Sauces: The 5 Best Ideas

Homemade Fondue Sauce: Apple Mustard Dip

You need the following ingredients for the apple mustard dip. This makes 6 servings:

  • 250g sour cream
  • salt, pepper
  • 1 pinch of sugar
  • 2 teaspoons grain mustard
  • 1 apple (preferably red)
  • 1 bunch of chives
  1. Mix the sour cream with the mustard.
  2. Add some salt, pepper, and sugar.
  3. Wash the apple and cut it into small cubes. Add the apple to the apple and sour cream mixture.
  4. Cut the chives into small pieces. Add this to the dip as well.
  5. Season the finished dip with salt and pepper. Refrigerate everything until ready to eat.

Mango curry dip: homemade fondue sauces

To make a recipe for 350 ml you will need the following ingredients:

  • 1 normal-sized mango (350-400g)
  • 100g cream cheese
  • 1 tablespoon olive oil
  • half a teaspoon of curry powder
  • 2 sprigs of tarragon
  • Salt
  1. Peel and core the mango. Cut these into rough pieces.
  2. Pluck the tarragon from the stalks and chop finely.
  3. In a blender, place the tarragon, cream cheese, oil, curry powder, a pinch of salt, and mango. Mix it all together until creamy.
  4. Pour the dip into a bowl and refrigerate.

Homemade fondue sauce: tomato and avocado sauce

The mixture of tomato and avocado is already known in many guacamole recipes. But you can also use it to conjure up a fondue sauce. For 1 liter dip you need the following ingredients:

  • 1 kg of tomatoes
  • 250g onions
  • 1 apple
  • 1 chili pepper
  • 1 teaspoon coriander
  • 1 teaspoon mustard
  • 100g sugar
  • Salt pepper
  • 80 ml apple cider vinegar
  • 150ml orange juice
  • 1 avocado
  1. Cut the stalk out of the tomatoes. Score this in a cross shape at the top.
  2. Briefly put the tomatoes in boiling water for two minutes. Take the tomatoes out of the pot and rinse them well with cold water. This loosens the skin and makes it easy to peel off.
  3. Chop the tomatoes into pieces. Fry them briefly in a pan.
  4. Cut the onion into small pieces.
  5. Core the apple. Cut this into small cubes too.
  6. Chop the chili pepper. Caution, do not put your fingers in your nose, eyes, or ears afterward. Wash your fingers thoroughly with soap, otherwise, the skin may burn uncomfortably.
  7. Add all the ingredients except the avocado to the tomatoes in the saucepan. Stir well.
  8. To allow the dip to thicken, simmer on low for 75 minutes. Be careful not to burn the sauce.
  9. Halve the avocado and remove the stone. Scoop the flesh out of the skin and cut it into small pieces.
  10. Add the avocado to the hot sauce.
  11. Let everything cool down.

DIY: Lentil dip for the fondue

Lentils are a welcome ingredient. You can also make a dip out of it. For 350 ml dip you need the following ingredients:

  • 100g red lentils
  • 250 ml vegetable broth
  • 10g ginger
  • 1 pitted date
  • 1 teaspoon coriander
  • 1 clove of garlic
  • 1 teaspoon of lemon zest
  • 1 teaspoon curry powder
  • Salt pepper
  • 4 teaspoons tahini
  • 2 tablespoons lemon juice
  • half a teaspoon of black cumin
  1. Boil the lentils in the vegetable broth. After 12 minutes, the broth should be almost completely drawn up.
  2. Peel the ginger and cut it into small pieces. Also, cut the dates and coriander into small pieces.
  3. Place the ginger, dates, garlic, lemon zest, curry powder, and coriander in a bowl. Mix it all together into a cream.
  4. Stir the tahini into the mixture.
  5. Season the cream with pepper and lemon juice.
  6. Add the lentils to the paste and mix well with a hand blender.
  7. Chill the dip. Just before serving, sprinkle some black cumin on top.

Cocktail sauce for fondue

You need the following ingredients for a quick cocktail sauce:

  • 1 cup of yogurt
  • 1 cup of crème fraîche
  • 2 tablespoons ketchup
  • 1 tablespoon horseradish
  • 1 tablespoon of cognac
  • Salt pepper
  • chili powder
  1. Mix all the ingredients together. You have quickly prepared a simple cocktail sauce.
  2. Be careful with the chili powder. A lot of people don’t like it spicy. A pinch of chili powder is usually enough.
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Written by John Myers

Professional Chef with 25 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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