How to make meat fondue sauces

Do you want to surprise with an exquisite meat fondue? Well, the sauces are basic to make this dish perfect. Fondue is a recipe of Swiss origin in which pieces of quality meat are fried in oil and then dipped in various delicious sauces. This dish also has a version entirely made with cheese that is also delicious, perfect to accompany the meat in case they are several diners.

Do you feel like trying the recipes we propose? we explain How to make sauces for meat fondue.

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Cheese sauce

We start with a tasty sauce for meat fondue that is ideal for this dish, making the meat an intense and delicious flavor.


  • 220 grams of cream cheese.
  • 1 tablespoon dried tomatoes
  • 1 tablespoon ground cumin
  • 1 tablespoon chopped chives
  • Salt and pepper.


Prepare all the ingredients, and to start take a manual whisk for cream cheese. Then, chop the chives as small as possible, take the dried tomatoes in oil, cut and chop, then put salt and pepper to taste. Now it is time to mix everything well, cover the container and leave in the refrigerator to cool until it is going to be served.

Mustard sauce

The following recipe that we propose to make fondue sauces is a soft and delicious mustard sauce recipe, an ideal complement to your meat fondue.


  • 1 cup of homemade mayonnaise
  • 2 tablespoons mustard
  • 2 tablespoons of cream for cooking.
  • 1 tablespoon chopped parsley
  • Salt and pepper.


The elaboration of this sauce cannot be simpler. You just have to prepare all the ingredients in a bowl, mix as much as possible by hand or with rods so that the different flavors are integrated and put in the fridge. Let it cool for at least 4 hours at least before serving.

All i oli sauce

All a spanish classic but with a tame touch, its particular garlic flavor makes all i oli one of the best companions of the meat giving a delicious taste to this preparation.


  • 1 clove of minced garlic
  • 1 egg yolk
  • 2 tablespoons lemon juice
  • ½ tablespoon of dijon mustard.
  • 275 ml of olive oil.
  • Salt and pepper.


First you must mix the garlic clove, with salt and pepper. In a separate bowl, you should beat the egg yolk with the dijon mustard, add the oil very slowly and still beating at any time. Add the garlic, add the lemon juice and beat well until you get a very homogeneous cream. Cover the bowl and let it cool.

Andalusian sauce

Finally, we suggest a very special sauce for this dish, which is sure to be a real treat: the Andalusian sauce, a preparation originally from Belgium that looks great with this fried meat.

To do it you need:

  • 200 grams of mayonnaise
  • 2 tablespoons tomato paste
  • 2 tablespoons white onion
  • 2 tablespoons roasted red pepper (can be packaged).
  • 3 tablespoons spicy paprika.
  • 1 tablespoon of lemon juice
  • 1 spoon of sugar.
  • 1 pinch of black pepper.


This recipe only requires gathering and mixing all the ingredients without any previous cooking, unless you want to roast the pepper. Once you have prepared the components, you must mix very well in a container, close and let it rest in the fridge for a couple of hours. It is a sauce that holds up well in the fridge for 2 or 4 days whenever you have made it with purchased mayonnaise.

Tartar sauce

Finally we suggest a sensational sauce for this meat fondue: Tartar sauce. Tasty and full-bodied for your personal delight.


  • 210 ml of mayonnaise.
  • 1 tablespoon chopped onion
  • 1 tablespoon pickled pickles.
  • 1 tablespoon chopped capers
  • 1 tablespoon chopped parsley
  • 1 tablespoon of liquid cream for cooking.
  • 1 teaspoon chopped tarragon


Take a can of mayonnaise and empty everything in a large bowl, then add all the chopped ingredients, then add part of the cream to cook, then mix to get a perfect cream without lumps. To make the cream look something finer, finish adding the remaining cream and stir again. You must let it stand and put in the fridge to cool until you go to eat.

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