The Art Of Making Fondue Dipping Sauce

Fondue is a fun and interactive way to enjoy a meal with family and friends. While the fondue itself is important, the dipping sauces are what make the meal truly delicious and exciting. There are endless possibilities for fondue dipping sauces, from simple combinations of store-bought sauces to more complex, homemade creations. The type of fondue you are serving will determine the sauces to a certain extent, but ultimately, it's about being creative and catering to your guests' tastes.

How to make a simple aioli dip

Aioli is a flavourful dip with a creamy texture, perfect for serving with fries, seafood, sandwiches, and vegetables. It's easy to make and can be stored in the fridge for up to 10 days. Here's a simple recipe to make your own aioli dip.

Ingredients:

• 2-3 cloves of garlic, minced
• 2-2.5 tablespoons of lemon juice (juice of half a lemon)
• 1/2 teaspoon of ground black pepper
• 1/2 teaspoon of dry mustard
• 1/2 teaspoon of kosher salt
• 2/3 cup of extra virgin olive oil or avocado oil
• 2 egg yolks

Optional Ingredients for Additional Flavour:

• Lemon or lime zest
• Fresh herbs (basil, rosemary, cilantro)
• Spices (Cajun seasoning, black pepper)
• Sundried tomatoes, roasted red peppers, or chipotle peppers in adobo sauce

Instructions:

Start by combining the garlic, lemon juice, pepper, mustard, salt, and olive oil or avocado oil in a small bowl. You can whisk these ingredients together or use a food processor or blender for a smoother consistency.

Once combined, add the egg yolks and mix until you get a thick, creamy texture. You can also add the egg yolks at the same time as the other ingredients if you're using a food processor or blender.

For a milder garlic flavour, you can roast the garlic cloves in the oven, wrapped in aluminium foil, until they are tender and golden before adding them to the mixture.

Finally, cover and refrigerate the aioli for at least 30 minutes before serving. This allows the flavours to develop fully.

Storage:

Aioli can be stored in an airtight container in the fridge for up to 7-10 days. Do not leave it at room temperature for more than 1-2 hours, and avoid freezing as it will separate when thawed.

Variations:

You can easily customise your aioli by adding different ingredients. Here are some variations to try:

• Roasted Garlic Aioli: Use roasted garlic instead of raw garlic.
• Garlic and Chive Aioli: Add 1 teaspoon of chopped chives.
• Southwest Chipotle Aioli: Add 1/2 teaspoon of chipotle powder or 1 chopped chipotle pepper in adobo sauce and 1/8 teaspoon of ground cumin.
• Rosemary Garlic Aioli: Add leaves from 2 sprigs of fresh rosemary, chopped.
• Basil Garlic Aioli: Add 4 tablespoons of chopped fresh basil.
• Sundried Tomato and Basil Aioli: Add 1 1/2 teaspoons of chopped sundried tomatoes in oil, 3/4 teaspoon of oil from the tomatoes, and 2 teaspoons of chopped fresh basil.
• Cilantro Lime Aioli: Add 2 tablespoons of chopped cilantro leaves, zest from 1 lime, and 1 tablespoon of lime juice instead of lemon juice.
• Cajun Aioli: Add 1/2 tablespoon of Dijon mustard, 1 extra clove of garlic, 1 tablespoon of Herbs de Provence, 1 teaspoon of Cajun seasoning, and zest of 1 lemon.
• Red Pepper Aioli: Add 1/4 cup of chopped roasted red bell peppers.

Tips:

• If you want to make a cheater version, you can simply mix 1 cup of high-quality mayonnaise with your desired mix-ins.
• If you're concerned about consuming raw eggs, use pasteurized eggs, which are safe for raw consumption.

Enjoy your homemade aioli dip!

Spicy sriracha sauce

Ingredients:

• 2 tablespoons of Sriracha chile sauce
• 1 tablespoon of rice vinegar
• 1 tablespoon of canola oil
• 1 teaspoon of grated fresh ginger
• 1 tablespoon of brown sugar
• 1/2 cup of light mayonnaise (optional)
• 1/2 cup of reduced-fat sour cream (optional)
• 1/2 teaspoon of lemon juice (optional)
• 1/2 cup of honey (optional)

Instructions:

Combine all ingredients in a small bowl and mix until smooth. If you're adding honey, mix it with the Sriracha in equal parts. You can serve the sauce immediately, and it can be stored in the refrigerator for up to 5 days.

This spicy sauce is perfect for dipping chicken tenders, shrimp, and waffle-cut sweet potato fries. Enjoy!

Mustard-mayonnaise sauce

This creamy and tangy mustard-mayonnaise sauce is a perfect dip for your fondue. It has a kick of flavour and is incredibly easy to make. It can be served with a variety of dishes, including steak sandwiches, crab cakes, chicken wings, sausage balls, and even as a spread on sandwiches.

Ingredients:

• 2-3 teaspoons prepared yellow mustard
• 1 teaspoon Dijon mustard
• 1/4 teaspoon dried dill
• 1 1/2 cups mayonnaise
• (Optional) 1 1/2 teaspoons prepared horseradish
• (Optional) 3/4 teaspoon Worcestershire sauce

Method:

• In a small bowl, add the mayonnaise, mustards, and dill.
• Mix gently until all the ingredients are combined evenly.
• For an extra kick, include some horseradish and Worcestershire sauce.
• You can serve the sauce immediately, or cover and chill it in the refrigerator overnight for the best flavour.
• This sauce can be stored in an airtight container in the fridge for up to four days.

Feel free to adjust the measurements to your taste and get creative with additional ingredients! For a creamier version, add some sour cream, or squeeze in some honey for a touch of sweetness. If you prefer it spicy, add a few drops of your favourite hot sauce. Enjoy!

Tomato and ginger sauce

This sauce is a great choice for a fondue dipping sauce, and it goes well with chicken, lamb, meatballs, beef, seafood, and even shabu. Here is a detailed recipe for a delicious Tomato and Ginger Sauce that will be a perfect addition to your next fondue party.

Ingredients:

• 2 cups of crushed tomatoes (fresh or canned)
• 1 medium-sized onion, finely chopped
• 3-4 cloves of garlic, minced
• 1-inch ginger root, grated or finely chopped
• 1 teaspoon of red pepper flakes (adjust to taste)
• 1 tablespoon of brown sugar or honey
• 1 teaspoon of soy sauce
• 1/2 teaspoon of salt (adjust to taste)
• A pinch of black pepper
• 1/2 cup of water
• 1 tablespoon of cornstarch
• 2 tablespoons of olive oil or any neutral cooking oil

Instructions:

• Heat the oil in a saucepan over medium heat.
• Add the chopped onion and sauté until translucent.
• Throw in the minced garlic and grated ginger. Sauté for about 2 minutes, stirring frequently to avoid burning.
• Add the crushed tomatoes and their juices to the pan. Stir well and let the mixture come to a gentle boil.
• Mix in the red pepper flakes, brown sugar or honey, soy sauce, salt, and black pepper. Stir well and let the sauce simmer for about 10 minutes.
• In a small bowl, whisk together the cornstarch and water until the cornstarch is fully dissolved.
• Pour the cornstarch mixture into the simmering sauce, stirring continuously. Cook for another 2-3 minutes until the sauce thickens.
• Taste the sauce and adjust seasoning if needed.
• Let the sauce cool down slightly before serving. It can also be made ahead of time and refrigerated until needed.

This sauce is perfect for dipping cooked meats, seafood, or vegetables. It has a tangy and slightly spicy flavour with a hint of sweetness from the brown sugar or honey. The ginger adds a nice zing to the sauce, making it a refreshing and tasty addition to your fondue spread.

Garlic cucumber sauce

A refreshing and creamy Greek dip, this sauce is a perfect accompaniment to lamb fondue. It is also a great appetizer when served with pita bread, crackers, or vegetables.

Ingredients:

• 3/4 cup plain yogurt
• 3 tablespoons olive oil
• 4-1/2 teaspoons minced fresh dill
• 4-1/2 teaspoons red wine vinegar
• 3 garlic cloves, minced
• 1 cucumber
• Salt to taste
• Optional: additional olive oil and dill for serving

Method:

• Peel the cucumber, cut it in half lengthwise, and scoop out the seeds.
• Grate the cucumber and squeeze it between paper towels to remove excess moisture.
• Place the grated cucumber in a small bowl and stir in the yogurt, olive oil, dill, vinegar, garlic, and salt.
• Refrigerate until chilled.
• If desired, drizzle with additional olive oil and sprinkle with dill before serving.

This sauce is best served with lamb fondue but can also be enjoyed with pita wedges, crackers, or fresh vegetables.

Frequently asked questions