Description
When my husband was stationed in England in the mid-1960s, I traveled to Switzerland and purchased two copper fondue pots. I've used them countless times to make this meat fondue since then.
Ingredients
- 1/2 cup mayonnaise
- 2 to 3 tablespoons curry powder
- 2 to 3 tablespoons 2% milk
- 1/2 teaspoon hot pepper sauce
- 1/4 cup mayonnaise
- 1/4 cup dijon mustard
- 1 teaspoon hot pepper sauce
- 1 garlic clove, minced
- 1/4 cup finely chopped onion
- 1/4 cup mayonnaise
- 1 tablespoon prepared horseradish
- 2 to 3 teaspoons water
- 1/4 teaspoon hot pepper sauce
- 1 pound beef tenderloin, cut into 3/4-inch cubes
- 3 to 4 cups canola oil
Directions
- In three separate bowls, combine the curry sauce, mustard sauce and onion-horseradish sauce ingredients. Pat meat dry with paper towels.
- Heat oil in a fondue pot to 375°. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauces.
