Chinese fondue sauce with beer
- Preparation 5 min
- Refrigeration 30 min
- Servings ¾ cup (180 ml)
- Freezing I do not suggest
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🍺 The 5th fondue sauce in the family
Le Coup de Grâce already has four Chinese fondue sauces on the site. This is the fifth, and the only one made with beer. A mayo base with Dijon mustard and honey, smoked paprika, and a strong amber Belgian-style ale that brings a bitterness none of the other four have.
🥩 Built for meats with more character
Any fondue protein works fine in this. But since the beer gives the sauce more body, it pairs even better with a bit more punch: beef, lamb, moose. Shrimp holds its own too, don’t hold back on it.
🍽️ Chinese fondue or raclette
This sauce isn’t just for Chinese fondue. Serve it with raclette too, or as a dip with charcuterie and vegetables. Ready in five minutes, it holds up fine made the day before, and doubles easily for a crowd.
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🥩 Which meat to dip in it
Beef, chicken and shrimp all work well dipped in this. Since the beer gives it more body, it pairs even better with something bolder like beef, lamb or moose. Shrimp still holds its own in there too.
📅 Make it ahead
Make it the day before if you want, the flavours actually round out a bit more in the fridge. Short on time? Serve it right away too, no need to wait.
🌶️ No smoked paprika on hand?
Regular paprika does the job if you’re stuck.
🥖 Also great as a dip
This sauce isn’t limited to Chinese fondue. Serve it as a dip with charcuterie and vegetables, it disappears fast on a snack table.
👥 Feeding a crowd
Just double or triple the recipe, the ratios stay the same.
🫙 Storage
Keeps 2 to 3 days in the fridge, in an airtight container. I wouldn’t freeze this one: a mayo-based sauce splits once it thaws and the texture never quite comes back.
✅ What to serve with my beer fondue sauce?
Serve it alongside my other Chinese fondue sauces. If you want to switch up the cooking broth, I’ve also got my beer fondue broth, another version of my beer fondue broth, and a third one made with beer and red wine.
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Ingredients
- 1 cup (250 ml) mayonnaise
- 2 tbsp (30 ml). strong amber Belgian-style ale
- 1 tbsp (15 ml). Dijon mustard
- 1 tbsp (15 ml). fresh lemon juice
- 1 large clove garlic, grated
- 1 tsp (5 ml). honey
- 1/2 tsp (2.5 ml). mild smoked paprika
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Preparation
- In a bowl, mix the mayonnaise, beer, Dijon mustard, lemon juice, garlic, honey and paprika. Season with salt and pepper to taste.
- Refrigerate for 30 minutes so the flavours blend. You can also serve it right away if you’re short on time.
Beef, chicken and shrimp all work well. Since the beer gives the sauce more body, it really shines with something bolder like beef, lamb or moose. Shrimp still holds its own in there too.
Yes, the day before works fine. If you’re short on time, you can also serve it right after mixing, no need to wait for the fridge.
2 to 3 days, in an airtight container. I wouldn’t freeze this one.
No. There’s not much beer in the recipe, so the texture stays the same as my other Chinese fondue sauces.
A strong amber Belgian-style ale, that’s the style behind this sauce’s flavour. Any bottle in that style works, no need to hunt for a specific brand.
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