{"id":750,"date":"2022-02-07T11:59:35","date_gmt":"2022-02-07T16:59:35","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/fondue-sauces\/"},"modified":"2026-10-09T13:54:41","modified_gmt":"2026-10-09T17:54:41","slug":"fondue-sauces","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/fondue-sauces\/","title":{"rendered":"Chinese Fondue Sauces"},"content":{"rendered":"

\ud83e\udd63 Seven sauces for your Chinese fondue<\/strong><\/h3>\n

Six come together in a bowl: you measure, you mix, done. The longest part is grating the orange zest. The seventh, the devil sauce, spends a few minutes in a saucepan.<\/p>\n

The first six start from mayonnaise and split right after. One goes toward honey and Dijon mustard. Another toward ketchup and smoked paprika. A third toward orange and heat. Then curry and shallot, honey and garlic, and the Burgundy with its red wine vinegar. The devil sauce is red, ketchup-based.<\/p>\n

\ud83c\udf72 Chinese fondue is a long supper<\/strong><\/h3>\n

At our place it’s the holiday meal. The one where nobody leaves the table for two hours. People talk, dip, talk some more, dip again.<\/p>\n

That’s exactly why the sauces matter as much as the broth<\/a>. A good broth gives you the base flavour, but the sauces are what keep the twentieth bite from tasting like the first. I make them all.<\/p>\n

\ud83c\udfaf Which one goes with what<\/strong><\/h3>\n

Honey mustard with the beef is unreal. It’s the one that empties first every single time, and I go back for thirds without any shame.<\/p>\n

Ketchup and smoked paprika is the kids’ one, and the one for anybody who finds the rest too sharp. Orange and Sriracha wakes up shrimp and anything from the sea. Nobody ever announces the curry one, and the ramekin still comes back empty.<\/p>\n","protected":false},"excerpt":{"rendered":"

\ud83e\udd63 Seven sauces for your Chinese fondue Six come together in a bowl: you measure, you mix, done. The longest part is grating the orange zest. The seventh, the devil sauce, spends a few minutes in a saucepan. The first six start from mayonnaise and split right after. One goes …<\/p>\n","protected":false},"featured_media":9445,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"chinese fondue sauces","_yoast_wpseo_title":"Easy Homemade Fondue Sauces Recipe","_yoast_wpseo_metadesc":"Seven homemade Chinese fondue sauces: honey mustard, curry, orange sriracha, honey garlic, Burgundy and a cooked devil 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