Many Germans do not use any recipe for their fondue sauces. They start with some cream or yogurt and whatever their imagination tells them to use. You see them at the counter, adding a bit of this, stirring, tasting, adding a bit of that, and doing it until they are satisfied. Many of these works of art will never be repeated, which is part of the fun and the thrill of the chase.
If you want to try your hand at making your own sauces for meats without a recipe, think mustard, curry, dill, chives or horseradish (if you are trying for typical German flavors). Stirring a little mustard and some apricot preserves into sour cream, for instance, could yield a passable dip. Curry powder is an old standby and a huge favorite in yogurt, mayonnaise or sour cream.
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Sour Cream, Yogurt and Mayonnaise Based Cold Sauces for Meat
In Germany, sour cream and yogurt, sometimes with a bit of mayonnaise, are often used to make quick, cold sauces to compliment meat or eggs. These sauces are great for meat fondue parties and cold meatballs or Frikadellen too. Use these recipes to jump-start your imagination and make up your own, too.
- Dilly Sauce - simple sour cream and dill weed, with sweetener and lemon juice
- Horseradish Sauce - leave out the mayo if you want, it is great with just lemon juice, sour cream, and horseradish!
- Steakhouse Horseradish Sauce - intense
- Gruene Sosse from Frankfurt - seven herbs go into this German sauce
- Garlic and Onion Cream Sauce - simple sour cream sauce
- Tzatziki - garlic and shredded cucumber (see picture)
- German Yogurt Sauce - ground paprika and garlic
- Minty Yogurt Dip made with mint coriander chutney
- Yogurt Tahini Lemon Sauce - three ingredients
- Aioli - made with egg yolks, olive oil, and garlic
- Aioli - made with store-bought mayonnaise
- Wasabi Aioli - made with wasabi powder
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Pestos, Gremolatas and Chutneys for Fondue and Hot Stone Grilling
Not just for pasta, a pesto can be spread on a sandwich or stirred into mayonnaise or whatever you desire. Gremolatas are very intense mixtures of herbs and used in small amounts, while chutneys are sweet-sour counterpoints to meat.
- Pesto - basil, Parmesan, and pine nuts
- Pumpkin Seed Pesto - made with basil and parsley
- Lemon Dill Pesto - walnuts and dill
- Dairy Free Pesto - brewers yeast instead of Parmesan
- Gremolata - lemon and garlic condiment
- Spiced Plum Chutney - a canning recipe with fresh plums
- Cranberry Chutney - a fun, fall chutney
- Spicy Peanut Chutney - roasted peanuts and hot chilies with a bit of sweetener
- Mint Coriander Chutney - also used in Minty Yogurt Dip (see above)
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Fruit and Vegetable Based Sauces for Meats
Tomato sauces and salsas, as well as apples and other fruits, can go very well with meat. Many of them are low-fat, too, which offers an alternative to all the mayonnaise and oil-based sauces.
- Spanish Sofrito - a cooked tomato sauce with peppers and onions
- Salsa Verde - a green sauce made from tomatillos
- Fresh Salsa - raw tomatoes, onions and peppers go well with meat
- Hot Salsa - with habanero peppers and made in the food processor
- Mostarda - not a dipping sauce, but fruits preserved in syrup with mustard seed. Would go well with boiled meats (fondue, for example)
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Vinaigrettes Can be Used at Fondue Parties or for Hot Stone Grilling
Even thin sauces can have a big impact on meat. Salad dressings work well for this (think steak salad) so try a homemade vinaigrette. You can also use bottled salad dressings to save time or as a base for another sauce.