Chinese Fondue Sauces

  • Preparation 5 min
  • Refrigeration 30 min
  • Cooking 8 min
  • Servings 10 to 12
  • Freezing I do not suggest

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Mustard and honey mayo

  • 1/2 cup (125 ml) mayonnaise
  • 2 tablespoons (30 ml) honey
  • 2 teaspoons (10 ml) Dijon mustard

Ketchup and smoked paprika mayo

  • 1/2 cup (125 ml) mayonnaise
  • 3 tablespoons (45 ml) ketchup
  • 1 1/2 teaspoon (7.5 ml) smoked paprika
  • 1/2 teaspoon (2.5 ml) Italian spices

Orange and Sriracha mayo

  • 1/2 cup (125 ml) mayonnaise
  • Finely grated zest of 1/2 orange
  • 2 tablespoons (30 ml) freshly squeezed orange juice
  • 1 tablespoon (15 ml) grain mustard
  • 1 1/2 teaspoon (7.5 ml) Sriracha
  • 1 teaspoon (5 ml) honey
  • 1/4 teaspoon (1.25 ml) Provence herbs

Curry mayo

  • 1/2 cup (125 ml) mayonnaise
  • 1 tablespoon (15 ml) curry powder
  • 1 1/2 teaspoon (7.5 ml) finely chopped French shallot
  • 1/2 teaspoon (2.5 ml) honey
  • 1/4 teaspoon (1.25 ml) dried thyme

Honey garlic sauce

  • 1/2 cup (125 ml) mayonnaise
  • 2 tablespoons (30 ml) honey
  • 2 cloves garlic, finely grated
  • 1/4 teaspoon (1.25 ml) paprika
  • 1 teaspoon (5 ml) lemon juice (optional, to cut the sweetness)

Burgundy sauce

  • 1/2 cup (125 ml) mayonnaise
  • 2 tablespoons (30 ml) ketchup
  • 2 teaspoons (10 ml) red wine vinegar
  • 1 teaspoon (5 ml) Dijon mustard
  • 1 tablespoon (15 ml) finely chopped French shallot
  • 1 tablespoon (15 ml) chopped fresh parsley
  • 1/4 teaspoon (1.25 ml) dried thyme

Devil sauce

  • 1 tablespoon (15 ml) butter
  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1/2 cup (125 ml) ketchup
  • 1/4 cup (60 ml) chili sauce (the red tomato-based condiment, not Asian chili sauce)
  • 2 tablespoons (30 ml) brown sugar
  • 2 tablespoons (30 ml) cider vinegar
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 1 teaspoon (5 ml) Dijon mustard
  • 1/4 teaspoon (1.25 ml) Sriracha, or more to taste
  • 1 teaspoon (5 ml) cornstarch
  • 1/4 cup (60 ml) cold water

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Preparation

  • Mustard and honey mayo: in a bowl, mix the mayonnaise, the honey and the Dijon mustard. Season with salt and pepper.
  • Ketchup and smoked paprika mayo: in a second bowl, mix the mayonnaise, the ketchup, the smoked paprika and the Italian spices. Season with salt and pepper.
  • Orange and Sriracha mayo: in a third bowl, mix the mayonnaise, the orange zest and juice, the grain mustard, the Sriracha, the honey and the Provence herbs. Season with salt and pepper.
  • Curry mayo: in a fourth bowl, mix the mayonnaise, the curry powder, the French shallot, the honey and the thyme. Season with salt and pepper.
  • Honey garlic sauce: in a fifth bowl, whisk the mayonnaise, the honey, the garlic, the paprika and the lemon juice, if using. Season with salt and pepper. Refrigerate for 30 minutes so the garlic blends into the sauce, then taste and adjust the honey.
  • Burgundy sauce: in a sixth bowl, mix the mayonnaise, the ketchup, the red wine vinegar, the Dijon mustard, the French shallot, the parsley and the thyme. Season with salt and pepper. Refrigerate for 30 minutes.
  • Devil sauce:
    1. In a small saucepan, melt the butter over medium heat and cook the onion and garlic for 4 to 5 minutes, until softened, without browning.
    2. Dissolve the cornstarch in the cold water.
    3. Add the ketchup, the chili sauce, the brown sugar, the cider vinegar, the Worcestershire sauce, the Dijon mustard, the Sriracha and the dissolved cornstarch to the saucepan.
    4. Bring to a boil, stirring, then simmer over low heat for 2 to 3 minutes, until the sauce thickens.
    5. Let cool completely and serve cold.
  • Serve all seven sauces together, with the fondue.