Ingredients for Fondue Dipping Sauces
- 4 ounces cream cheese (softened)
- 2 tablespoons butter
- 2 cloves garlic (minced)
- Peppercorn
- Shallots
- Salt & Fresh Ground Pepper
- Milk
- 1/4 cup sour cream
- Horseradish Sauce
- Red Onion
- Fresh Dill
- pinch of salt
- 1 tablespoon lemon juice
- Sugar
- Fresh Gingerroot
- Sesame Oil
- 1/2 cup soy sauce
- Sherry Wine
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
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How to Make Fondue Dipping Sauces
- **Cracked Pepper Sauce:**
- In a medium bowl, beat together 4 ounces cream cheese (softened) and 2 tablespoons butter until completely smooth.
- Add 1/4 cup sour cream, 1 tablespoon cracked black pepper, 1 tablespoon lemon juice, and a pinch of salt. Mix well until combined.
- Cover and chill for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Serve chilled or at room temperature.
- **Dill Sauce:**
- In a small bowl, whisk together 1 cup sour cream, 1/4 cup mayonnaise, 2 tablespoons chopped fresh dill, 1 tablespoon lemon juice, 1 clove garlic (minced), and salt and pepper to taste.
- Cover and chill for at least several hours, or preferably overnight, to allow the flavors to develop.
- Serve chilled.
- **Teriyaki Sauce:**
- In a small saucepan, sauté 2 cloves garlic (minced) and 1 tablespoon grated ginger in 1 tablespoon vegetable oil for 30 seconds over medium heat.
- Add 1/2 cup soy sauce, 1/4 cup water, and 2 tablespoons sake. Bring to a boil.
- In a small bowl, whisk together 2 tablespoons brown sugar and 1 tablespoon cornstarch.
- Slowly whisk the brown sugar and cornstarch mixture into the boiling sake mixture.
- Continue to heat and stir until the sauce has thickened, about 1-2 minutes.
- Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
265 g
Sugar
142g
Fat
653g
Carbs
17g
