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Fondue
Sauces |
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Garlic
Butter Sauce |
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| 1. |
Beat 1/2 Cup soft
butter until stiff. |
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| 2. |
Stir in 1 Tbs parsley and 1 clove crushed garlic |
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| 3. |
Refrigerate. |
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| 4. |
Bring to room temperature before serving. |
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Brown Mushroom Sauce |
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2 Tbs Butter |
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2 Tbs Flour |
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2/3 Cup Consomme |
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1 tsp Worcestershire sauce |
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1/2 Cup chopped Mushrooms |
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1/2 Cup Sour Cream |
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| 1. |
Melt butter in sauce pan. |
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| 2. |
Blend in flour and remove from
heat. |
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| 3. |
Gradually stir in the consomme. |
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| 4. |
Return to heat. Cook, stirring
until it thickens. |
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| 5. |
Blend in Worcestershire sauce, mushrooms
and sour cream. |
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| 6. |
Serve hot |
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Dijon Mustard Sauce |
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Blend together Dijon Mustard and
Mayonnaise to taste |
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Horseradish Sauce |
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1 Cup Sour Cream |
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2 Tbs Horseradish |
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1/2 tsp Lemon Juice |
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1/4 tsp Worcestershire Sauce |
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1/8 tsp Salt |
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1/8 tsp Pepper |
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Mix all ingredients thoroughly and
refrigerate until serving time. |
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