{"id":750,"date":"2022-02-07T11:59:35","date_gmt":"2022-02-07T16:59:35","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/fondue-sauces\/"},"modified":"2026-09-05T09:02:36","modified_gmt":"2026-09-05T13:02:36","slug":"fondue-sauces","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/fondue-sauces\/","title":{"rendered":"Chinese Fondue Sauces"},"content":{"rendered":"

\ud83e\udd63 Four sauces, five minutes, no cooking<\/strong><\/h3>\n

Nothing gets cooked here. You take out four bowls, you measure, you mix. Done. The longest part is grating the orange zest.<\/p>\n

All four start from the same half cup of mayonnaise and split right after. One goes toward honey and Dijon mustard. Another toward ketchup and smoked paprika. The third toward citrus and heat. The last one toward curry and shallot.<\/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 always make all four. Not three.<\/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 Four sauces, five minutes, no cooking Nothing gets cooked here. You take out four bowls, you measure, you mix. Done. The longest part is grating the orange zest. All four start from the same half cup of mayonnaise and split right after. One goes toward honey and Dijon mustard. …<\/p>\n","protected":false},"featured_media":9445,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"","_yoast_wpseo_title":"Easy Homemade Fondue Sauces Recipe","_yoast_wpseo_metadesc":"Four homemade dipping sauces for Chinese fondue: curry mayo, honey mustard, smoky paprika ketchup and orange sriracha. 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