Mother Mary's fondue sauces

Ingredients for 5 servings:

• 450 ml yogurt (3.5% fat or Greek)
• 200 ml cream
• 150 ml sour cream
• 2 tbsp mustard, medium hot
• salt and pepper
• some Worcestershire sauce
• 180 ml sauce (basic sauce)
• 2 bunch of fresh herbs (parsley, dill, chives, chervil, savory)
• ½ lemon(s), the juice
• 180 ml sauce (basic sauce)
• 1 chili pepper(s)
• 2 tbsp tomato(s) – concasse
• 1 pinch(s) sugar, paprika powder
• 180 ml sauce (basic sauce)
• ½ pineapple (baby pineapple), finely diced
• 4 tbsp curry powder
• turmeric
• Saffron
• 180 ml sauce (basic sauce)
• 1 apple, sour
• 25 g horseradish, fresh
• nutmeg
• 180 ml sauce (basic sauce)
• 50 g mushrooms
• 1 egg(s), hard-boiled
• 1 cl whiskey
• Pepper, pink
• nutmeg

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

BASIC SAUCE: Mix everything well together and divide into 5 portions, seasoning each portion to taste. Add salt and pepper to each portion if desired. These sauces are particularly good with meat fondue, but also go well with cold roast beef with fried potatoes or cold roast meat. MOTHER MARY’S GREEN SAUCE: Add fresh, finely chopped herbs to the basic sauce (parsley, chives, dill, chervil, savory at the very least; otherwise, the only limits are your imagination). Season generously with lemon. The sauce must be truly green. Savory is a must; if fresh isn’t available, use dried; otherwise, the herbs must be fresh. (This sauce is a definite family favorite, and I suspect Mom adds a few finely chopped spinach leaves to it.) MOTHER MARY’S RED SAUCE: Stir tomato paste, a little finely chopped chili pepper, and 2-3 tablespoons of tomato concasse into the basic sauce, season with rose paprika and a pinch of sugar. MOTHER MARY’S CURRY SAUCE: Stir the flesh of half a baby pineapple and 3-4 tablespoons of curry powder into the basic sauce, season with a little turmeric and saffron. MOTHER MARY’S HORSERADISH SAUCE: Grate a tart apple, mix the zest with lemon juice to prevent it from turning too dark; grate a horseradish root, add both to the basic sauce, and flavor with a little nutmeg. MOTHER MARY’S MUSHROOM SAUCE: Peel and finely slice a handful of mushrooms, finely chop a hard-boiled egg, mix everything with the basic sauce, and season with nutmeg and pink pepper, as well as a dash of whiskey. For further variations (cranberries with horseradish, cucumber/garlic/dill, gherkins and egg, orange/coconut milk, etc.), the sky’s the limit.