These fondue dipping sauces can be used with broth fondues and oil fondues. You can purchase a number of condiments that would make suitable dipping sauces at any grocery store or online, but these recipes provide unique flavors and aren’t difficult to make.
This page will be a work in progress as long I am The Tabletop Cook, so check back often for more ideas.
My favorite fondue dipping sauces…
Curry fondue dipping sauce
This curry dipping sauce goes well with chicken or seafood. Prepare it a few hours ahead of time and let the ingredients meld in the fridge.
1/4 cup plain yogurt
1/4 cup mayonnaise
1/4 cup mango chutney
1 teaspoon minced red onion or sweet onion
1 teaspoon curry powder
1/2 teaspoon fresh lime juice
dash of cayenne pepper or to taste
Blend all ingredients in a food processor. Let the sauce set in the refrigerator for at least two hours if possible. Remove from the refrigerator 15 minutes prior to serving and serve at room temperature.
Apple raisin fondue dipping sauce recipe
This apple raisin dipping sauce recipe is a modified version of Susan Fuller Slack’s recipe in her excellent book Fondues and Hot Pots. Her recipe calls for fresh apples, but to keep costs down and reduce prep time, I substituted applesauce. This goes well with chicken and pork.
1 cup unsweetened applesauce (if you use sweetened applesauce, reduce the amount of sugar or omit it altogether)
1 tablespoon butter
1/4 cup sugar (omit if your applesauce is sweetened)
1/4 cup raisins
Melt butter in a saucepan over medium heat, then add raisins, applesauce and, if necessary, sugar. Let rest for ten minutes with the heat off, then pour into serving dishes.
Save time with these ready-to-use fondue dipping sauces:
These dips are easy to make with whatever you have on hand and go well with beef, chicken, or vegetables.
Mix fresh, finely-chopped herbs such as flat leaf parsley, sweet basil, dill, scallions, or cilantro with fresh garlic and 1/2 cup of mayonnaise or veganaise. Add salt and pepper to taste. For best results, allow the dip to sit in the refrigerator for at least two hours before serving.
Mix your choice of fresh, finely-chopped herbs with 1/3 cup soft butter, margarine, clarified butter, unflavored ghee, or vegan substitute such as Earth Balance. Add salt and pepper to taste. For best results, prepare the butter at least two hours before serving.
Herb cream cheese
Mix your choice of fresh, finely-chopped herbs with 1/2 cup room-temperature cream cheese and a dash of milk. Stir, and add more milk by the tablespoon until you’ve reached the desired consistency. Add salt and pepper to taste. For best results, allow the cream cheese to sit in the refrigerator for at least two hours before serving.
Herb sour cream or yogurt
Mix 2-4 tablespoons of your choice of fresh, finely chopped herbs and 1/2 cup of sour cream or plain yogurt. Add 1 glove of minced garlic and a squeeze of lemon. Add salt and pepper to taste, and blend in a food processor. For best results, allow the sour cream or yogurt to chill in the fridge for at least two hours before serving.
Even more fondue dipping sauces…
Hot pepper jelly fondue dipping sauce
This easy, zesty recipe is based on a recipe from Susan Fuller Slack’s excellent book Fondues and Hot Pots. It’s great with shrimp, chicken, pork, or beef.
10-ounce jar of hot pepper jelly, or 1 and 1/4 cup
1/4 cup ketchup
2 tablespoons rice vinegar or white wine vinegar
Grated zest of 1 small orange
1/4 teaspoon ground cumin
1/2 teaspoon soy sauce
Mix all ingredients in a saucepan and melt over low heat. Let stand and thicken, then serve.
Ideas for serving dipping sauces with your fondue:
Blue cheese fondue dipping sauce
You can make a whole pot of this savory, salty, flavorful blue cheese dip as a fondue, or follow the recipe below to make a smaller bowl for dipping steak, potatoes, and other tasty bites cooked in an oil or broth fondue.
1 clove garlic, minced
1/2 tablespoon butter
1-5oz container or 3/4 cup of blue cheese crumbles
1/2 cup heavy cream
freshly ground pepper to taste
Put the butter and the garlic in a microwave safe bowl and microwave on high for 20 seconds until butter is melted.
Add the cream and the blue cheese to bowl with the butter and garlic and stir. Place the bowl back in the microwave and heat in twenty second increments, stirring each time, until the blue cheese is mostly melted.
Serve in small bowls or a small ceramic fondue dish heated by a tealight.
Balsamic dipping sauce
If you replaced the mayonnaise in this recipe with olive oil, this would make a tasty vinaigrette salad dressing. As it is, it makes a great dipping sauce for steak, mushroom, and potatoes cooked in a broth fondue or fondue bourguignonne.
I often adjust the amount of vinegar, mustard, or sugar to taste, so please get creative.
3 tablespoons of mayonnaise
1/4 cup balsamic vinegar
1 clove garlic, minced
2 tablespoons Dijon mustard
1 teaspoon sugar
Salt and pepper to taste
Mix all ingredients in a bowl and whip with a fork until smooth and creamy. Serve in small bowls for each diner.
This Argentinian sauce is a perfect accompaniment to grilled meats. We’ve used it when cooking beef on the raclette grill and our guests all but drink it up. For variation, add 2 tablespoons fresh oregano or 2 teaspoons dried oregano to the mix, or add some cayenne pepper or finely diced fresh hot peppers of your choice.
2 bunches of parsley leaves, tought stems discarded
1 cup grapeseed oil
2 shallots, peeled
3 garlic cloves, minced
1/2 teaspoon salt, or more to taste
the juice and zest from one lemon
Put all ingredients into a blender and blend until the parsley is finely chopped and the sauce is largely smooth.
Horseradish dipping sauce
The tangy bite of horseradish is subdued with sour cream in this recipe, which makes an excellent accompaniment for beef, pork, mushrooms, and potatoes, cooked on the grill or in a fondue.
This is a modified version of the horseradish dressing in the roasted potatoes recipe in Jeff Crump and Bettina Schorman’s Earth to Table.
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons red wine vinegar
1 tablespoon freshly grated horseradish root (I usually use prepared horseradish in a jar)
Salt and freshly ground pepper to taste
Mix all ingredients in a bowl and whisk with a fork until smooth.