Dipping Sauces

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 Here are four dipping sauces for the beef fondue - Asian,  Red Chili,  Horseradish and Cilantro Gremolata.  Remember,   the Peanut Sauce recipe we used for the coconut chicken also works very well with the Beef Fondue!!!

Asian Dipping Sauce

6 tbs.  fresh lime juice

3 tbs. mirin (sweet rice wine – can use sherry as a substitute)

3 tbs. water

1 ½ tsp soy sauce

1 tsp finely grated fresh ginger

1 tsp salt

Mix all ingredients in a bowl.  Adjust the seasoning.

Red Chili Mayonnaise

1 cup mayonnaise

4 tsp chili garlic sauce

3 ½ tsp. fresh lemon  juice

Mix in a bowl.   Add salt and pepper if necessary.

Horseradish Cream Sauce

¾ cup heavy cream

½ cup mayonnaise

½ cup prepared horseradish,  drained

2 tbs. Dijon mustard

pinch of sugar

salt and pepper to taste

 In separate bowl whip heavy cream to soft peaks.  In different bowl mix together all remaining ingredients except salt and pepper.  Fold heavy cream into the mix.  Taste and season with salt and pepper.

 Cilantro Gremolata

6 cloves garlic,   peeled

1 cup fresh parsley leaves

1 cup fresh cilantro leaves

salt and pepper to taste

juice of 1 lemon

zest of 1 lemon

1 cup olive oil – approximately

Combine all ingredients except olive oil  in food processor fitted with blade attachment and combine until smooth.  While processor is on,  gradually add olive oil in a steady stream through the top.  Taste and adjust seasoning.

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