Fondue is fun, but for me, the accompanying sauces are what make them even more delicious. This creamy, zippy sauce enhances the flavor of beef.—Ruth Peterson, Jenison, Michigan
VERIFIED BY Taste of Home Test Kitchen
- 1 cup mayonnaise
- 2 teaspoons finely chopped onion
- 2 teaspoons lemon juice
- 2 tablespoons horseradish mustard or spicy brown mustard
- 1-1/2 pounds beef tenderloin, cut into 3/4-inch cubes
- Oil for deep-fat frying
- In a small bowl, combine the mayonnaise, onion, lemon juice and mustard; cover and refrigerate for 30 minutes.
- Pat meat dry with paper towels. Heat oil in a fondue pot to 375°. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauce. Yield: 6 servings (about 1 cup sauce).
To make ahead: Prepare sauce the day before serving.
Originally published as Beef Fondue with Mustard-Mayonnaise Sauce in Taste of Home Christmas Annual
Annual 2010, p73
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