Sauces for meat fondue

Sauces for meat fondue

Total: 1 hr 5 min. | Active: 20 min.
Nutritional value / 100 g: 626 kcal
, Fat: 58 g
, Carbohydrate: 9 g
, Protein: 17 g


3 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Roasted garlic & pepper sauce

1 garlic, halved crosswise
2 sprigs rosemary
½ tbsp olive oil
1 pinch salt

To bake

200 g sour single cream
1 tbsp preserved pink peppercorns, drained, finely chopped
1 tbsp rosemary, finely chopped
1 pinch sea salt

Saffron sauce

1 tangerine, rinsed with hot water, dabbed dry; use grated zest and 2 tbsp of juice
2 sachets saffron
250 g cream cheese, plain
salt to taste

Ginger & almond sauce

100 g white almond cream
3 tbsp almonds, finely chopped
1 tbsp ginger, finely chopped
1 organic lime, use grated zest and juice
1 garlic clove, pressed
2 tbsp water
1 tbsp soy sauce
½ tbsp Sriracha-Sauce
½ bunch Thai basil, finely chopped
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How it's done

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Roasted garlic & pepper sauce

Place the garlic and rosemary on a piece of foil. Drizzle with oil, season with salt, seal well in the foil.

To bake

Approx. 45 mins. in the centre of an oven preheated to 200°C. Squeeze the garlic cloves out of their skins, finely chop the rosemary, mix both with the sour single cream, stir in the pepper and fresh rosemary, season with salt.

Saffron sauce

Mix the tangerine zest, tangerine juice and saffron. Stir in the cream cheese, season with salt.

Ginger & almond sauce

Mix the almond butter with all the other ingredients up to and including the Sriracha sauce, stir in the Thai basil.

Good to know
Serve: Meat fondue

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