Swiss fondue sauce

Ingredients for 1 servings:

• 100 g parsley, flat-leaf
• 150 g celery
• 375 g sour cream
• 500 g ketchup
• 2 tbsp soy sauce
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

simple dip with addictive potential

Wash and dry the parsley, pick off the leaves, and finely chop them in a food processor. First, clean the celery and then finely chop it in the same way. Place both in a large salad bowl, add the sour cream and ketchup, and mix everything together. Season to taste with soy sauce, salt, and pepper. When seasoning, it’s important to taste the parsley. A few notes about the ketchup: Since it’s the main ingredient, the brand of ketchup largely determines the flavor. We’ve noticed over time that some ketchup varieties are a bit acidic. In this case, you can remedy this with powdered sugar, which dissolves better in the sauce. Classic Heinz ketchup goes well with this. I’ve since switched to an organic ketchup sweetened with rice syrup. My father brought the recipe back from French-speaking Switzerland. From childhood on, it was *the* sauce for every meat fondue. Actually, there wasn’t really *one* sauce, because the spectacle was that the ingredients were laid out individually on the table and everyone mixed their own sauce from the ingredients. This meant that everyone’s sauce tasted a little different, and everyone got to taste each other’s when they had created a particularly successful mixture. Ingredients for the original version: 100g flat-leaf parsley, finely chopped (2-3 bunches) 150g celery, finely chopped (1/4 bulb) 375g homemade mayonnaise, made only from oil and 1 egg 500g ketchup 2-3 tbsp soy sauce 1-2 tbsp Worcestershire sauce 1 tsp garlic, pressed 3 tbsp onion, pureed with a hand blender Salt and pepper However, we often found that our guests had problems mixing things themselves, and the resulting versions were often difficult to enjoy. It’s probably hard to imagine that something tasty could be created from such disparate ingredients. So, I later switched to presenting guests with a fait accompli and preparing the sauce for everyone before the fondue. Over time, I’ve also made the recipe a bit more stomach-friendly and adjusted some of the ingredients. If anyone knows anything about the origin of the sauce or the traditional preparation, I’d be happy to hear from you.