1 litre meat or vegetable stock, depending on preference
900 g mixed meat, e.g. pork, veal, beef, cut to order at the butcher's (or grocery store)
or 900 g mixed vegetables
150 g mayonnaise – replace/dilute with crème fraîche if wished
1 tbsp ketchup
a little cayenne pepper
1 dash of lemon juice
Salt, pepper
60 g mayonnaise
1/2 tsp curry powder
1/2 banana, mashed (can be replaced with 1 tsp jam)
1 dash of lemon juice
Salt, pepper
80 g mayonnaise
80 g crème fraîche or low-fat quark
1 onion
2 gherkins
10 g capers
a little parsley, chives and dill
1 dash of lemon juice
Salt, pepper
2-3 garlic cloves, pressed
1 tbsp olive oil
180 g crème fraîche or natural yoghurt
50 g mayonnaise
A little lemon juice
Salt, black pepper
125 g double cream cheese
4 tbsp milk
a little salt
2 tbsp horseradish (freshly grated)
1 tsp Worcestershire sauce
Bring the stock to the boil in the fondue pot and leave to simmer briefly. Heat the meat in portions for 1-2 minutes at the table. Enjoy with the sauces.
For the dips, combine all the ingredients and stir. Arrange the sauces in bowls and refrigerate until ready to serve.
