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Beef Fondue with Mustard-Mayonnaise Sauce

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
  • Total Time
    Prep: 10 min. + chilling Cook: 5 min./batch
  • Makes
    6 servings (about 1 cup sauce)


  • 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.
To make ahead: Prepare sauce the day before serving.
Nutrition Facts
1 each: 532 calories, 47g fat (7g saturated fat), 63mg cholesterol, 255mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 24g protein.

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