Meat Fondue With Four Sauces Recipe

Meat Fondue With Four Sauces Recipe 

A classic interactive dinner with bold, irresistible flavors

Meat fondue is the ultimate hands-on dining experience—tender pieces of meat cooked tableside and paired with a variety of flavorful dipping sauces. This Meat Fondue With Four Sauces recipe is perfect for entertaining, romantic dinners, or festive gatherings, offering something for everyone, from creamy and tangy to fresh and herbaceous.

---

What Is Meat Fondue?

Meat fondue traditionally involves cooking bite-sized pieces of meat in hot oil, broth, or on a hot stone, then dipping them into savory sauces. It originated in Switzerland but has become a worldwide favorite thanks to its versatility and social appeal.

---

Best Meats for Fondue

Choose tender, quick-cooking cuts:

Beef

• Tenderloin (filet mignon)

• Sirloin

• Ribeye (trim excess fat)

Optional Alternatives

• Pork tenderloin

• Lamb leg or loin

• Chicken breast (cut evenly)

Preparation Tip:
Cut meat into 1-inch cubes, pat dry, and keep chilled until ready to cook.

---

Fondue Cooking Options

Oil Fondue (Classic)

• Neutral oil: canola, peanut, or grapeseed

• Cooking time: 30–60 seconds

Broth Fondue (Lighter)

• Beef, chicken, or vegetable broth

• Cooking time: 1–2 minutes

Hot Stone Fondue

• No liquid required

• Cooking time: 15–30 seconds per side

---

Ingredients (Serves 4)

• 1½–2 lbs (700–900 g) assorted meats

• 4 cups neutral oil or broth

• Fondue pot or tabletop burner

• Color-coded fondue forks

---

The Four Classic Fondue Sauces

Offer these four sauces for a well-balanced fondue experience.

---

1. Garlic Aioli (Creamy & Rich)

Ingredients

• ½ cup mayonnaise

• 2 cloves garlic, minced

• 1 tbsp lemon juice

• Salt to taste

Instructions
Mix all ingredients until smooth. Chill 30 minutes for best flavor.

---

2. Creamy Horseradish Sauce (Bold & Zesty)

Ingredients

• ½ cup sour cream

• 2 tbsp prepared horseradish

• 1 tsp Dijon mustard

• Black pepper to taste

Instructions
Stir ingredients together and refrigerate until ready to serve.

---

3. Chimichurri Sauce (Fresh & Herbaceous)

Ingredients

• ½ cup fresh parsley, finely chopped

• 2 cloves garlic, minced

• ¼ cup olive oil

• 1 tbsp red wine vinegar

• Salt and chili flakes to taste

Instructions
Combine all ingredients and let rest 15 minutes before serving.

---

4. Teriyaki Soy Dipping Sauce (Sweet & Savory)

Ingredients

• ¼ cup soy sauce

• 1 tbsp honey or brown sugar

• 1 tsp rice vinegar

• 1 clove garlic, grated

Instructions
Whisk until sugar dissolves. Serve at room temperature.

---

How to Cook Meat Fondue

1. Heat oil or broth in a fondue pot to 350–375°F (175–190°C).

2. Spear one piece of meat per fork.

3. Cook meat in hot liquid until desired doneness.

4. Allow excess oil or broth to drip off.

5. Dip into one of the four sauces and enjoy.

---

What to Serve with Meat Fondue

• Crusty bread or baguette

• Roasted baby potatoes or fries

• Steamed vegetables (broccoli, carrots, asparagus)

• Pickles, olives, or cornichons

• Simple green salad

---

Make-Ahead & Hosting Tips

• Prepare sauces 1–2 days ahead

• Keep raw and cooked meat separate

• Label sauces for easy identification

• Do not overcrowd the fondue pot

• Provide plenty of napkins and small plates

---

Sauce Pairing Guide

Meat	Best Sauces
Beef	Aioli, Chimichurri
Pork	Teriyaki, Horseradish
Lamb	Chimichurri, Horseradish
Chicken	Teriyaki, Aioli

---

Final Thoughts

This Meat Fondue With Four Sauces recipe delivers everything a great fondue night should be—tender meat, bold flavors, and interactive fun. With a balanced selection of sauces, guests can customize every bite, making this meal perfect for entertaining and special occasions.

OTHER RECIPES

A nice meat fondue recipe to try ! 

Meat Fondue Recipe Ingredients:

• 1 pound pounds boneless beef sirloin steak* OR
• 2 pounds skinless, boneless chicken breast halves OR
• 8 ounces peeled & deveined large shrimp
• 4 cups beef or chicken broth
• 2 green onions, thinly sliced
• 1 teaspoon grated fresh ginger
• 1 1/2 teaspoon whole black pepper

Teriyaki Marinade***

• 1 cup soy sauce
• 1/2 cup dry sherry or white wine
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh garlic
• 2 tablespoons dark sesame oil
• 1/3 cup dark brown sugar

***Southwestern Cocktail Sauce***

• 3/4 cup bottled chili sauce
• 2 tablespoons finely chopped onion
• 1 tablespoon prepared horseradish
• 1/4 teaspoon garlic salt
• 3 tablespoons snipped fresh cilantro
• 4 teaspoons lime juice
• 1 jalapeno chili pepper, seeded & chopped
• 4 dashes bottled hot pepper sauce

***Wasabi Tartar Sauce***

• 1 cup mayonnaise or salad dressing
• 2 tablespoons finely chopped green onion
• 1 teaspoon wasabi paste
• 1 teaspoon finely shredded lemon peel
• 2 teaspoons lemon juice

***Sesame-Ginger Sauce***

• 1 cup soy sauce
• 2 tablespoons Dijon-style mustard
• 2 tablespoons honey
• 2 tablespoons water
• 1/2 teaspoon toasted sesame seeds
• 1/2 teaspoon grated fresh ginger

***Sauce Royale***

• 1 cup sour cream
• 1 package dry onion soup mix
• 3 egg yolks
• 1 teaspoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• white pepper, to taste
• salt, to taste

Meat Fondue Recipe Instructions: 

 Partially freeze beef or chicken. 

Thinly slice beef across the grain into bite-size strips; thinly slice chicken crosswise into bite-size strips. 

Set aside. Combine broth, onions, ginger, and pepper in a large saucepan. (If serving all three proteins, use either beef or chicken broth; use beef broth for beef, and chicken broth if serving only chicken and shrimp.) 

 Bring mixture to a boil. Pour into a fondue pot and return to boiling. 

 To serve, use a fondue fork to dip beef, chicken, or shrimp into broth; cook to desired doneness. 

Serve with a dipping sauce . 

 * If desired, beef or chicken may be marinated using the following marinade. 

  Teriyaki Marinade 

 Combine ingredients and marinate chicken or meat for several hours.

  Southwestern Cocktail Sauce 

 In a small bowl, combine all ingredients. Cover and refrigerate for up to one week. 

  Wasabi Tartar Sauce 

 Combine, cover, and refrigerate for up to 1 week. 

  Sesame-Ginger Sauce 

 Combine, cover, and refrigerate for up to 1 week. 

  Sauce Royale 

 Blend sour cream and soup mix; add egg yolks, lemon juice and Worcestershire sauce and seasonings. Cook over low flame, stirring constantly until sauce starts to thicken slightly. 

Do not boil. Remove from heat and continue stirring as sauce thickens. 

Allow to cool before serving. 

The meat fondue recipe with four sauces is ready to serve...enjoy 

Meat Fondue With Four Sauces Recipe !!! 

lamb-fondue-bourguignonne

Meat Fondue With Four Sauces Recipe Video :