Chinese Fondue Sauces

Name: Chinese Fondue Sauces
Prep time: 5 min
Total time: 5 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 1/2 cup (125 ml) mayonnaise; 2 tablespoons (30 ml) honey; 2 teaspoons (10 ml) Dijon mustard; 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; 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; 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

Preparation 5 min
Servings 4 to 6
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

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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 last bowl, mix the mayonnaise, the curry powder, the French shallot, the honey and the thyme. Season with salt and pepper. Serve all four sauces together, with the fondue.