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Reviewed: Jun. 9, 2008

I had a fondue party and used a wine broth to cook the proteins (schrimp, filet mignon, chicken and scallops). I made the curry and dijon sauces. Both were a big hit! There is a "wine broth" recipe on this site that I used for the fonduing. It gave a nice subtle flavor to the meats/seafood which was enhanced with dipped w/the sauces. Be sure to cut the meats small or else they'll take longer to cook and bring down the temp of your fondue.

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Reviewer:

1inAmelian

	Cooking Level: Expert Home Town: Tulare, California, USA Living In: Vienna, Virginia, USA
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Reviewed: Feb. 28, 2008

These sauces are great!! Each one is my favorite. I made a chicken fondue, it was really good with the sauces.

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Reviewer:

Mrs. T


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Reviewed: Sep. 30, 2007

These are the perfect sauces for beef fondue! My daughter who doesn't like horseradish even the liked this version! The curry sauce was a little spicy for my daughter, but my husband and I liked all of them. We will definately be using these next time we have beef foundue.

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Reviewer:

Missy

	Cooking Level: Intermediate Living In: Lee's Summit, Missouri, USA
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Reviewed: Sep. 13, 2007

The different dipping sauces were really good

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Reviewer:

NOELMAR

	Cooking Level: Expert Living In: Timmins, Ontario, Canada
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Reviewed: Mar. 17, 2007

Easy and fun and the sauces were great! Fantastic recipes. Will be holding onto this one for years to come!

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Reviewer:

PrincessFaye


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Reviewed: Feb. 20, 2007

I would rate this a 5 if it gave a recipe for broth rather than suggesting to cook with oil. I made the three sauces listed and the curry sauce was the biggest hit among us and our company. We also made a peanut sauce from my fondue cookbook but just couldn't compare to the three sauces here. We used filet mignon, chicken, and shrimp with these sauces and all complemented well.

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Reviewer:

opie

	Cooking Level: Expert Home Town: Glendale, Arizona, USA Living In: Monterey, California, USA
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Reviewed: Jan. 9, 2007

We marinated beef fillet and pork tenderloin with the Marinated Beef Fondue recipe, but dipped both cooked meats in these delicious sauces. I really enjoyed (and highly recommend) pork with the mustard sauce. We did not care for the curry sauce (we don't touch this one at Melting Pot either, so it's personal preference).

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Reviewer:

LIZCANCOOK

	Cooking Level: Intermediate Living In: Livonia, Michigan, USA
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Reviewed: Jan. 6, 2007

Super duper GREAT! We had quite a bit of the sauces left over and they are great on rye bread with some deli roast beef!

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Reviewer:

Trinka G

	Cooking Level: Expert Home Town: San Antonio, Texas, USA Living In: Petersburg, Texas, USA
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Reviewed: Jan. 2, 2007

Very good recipes. The sauces are delicious. I decided to toss the meat with chopped garlic, salt and a touch of olive oil which I found to make it even better. I, however, loved the sauces just as they are. Thank you for some great recipes.

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Reviewer:

The Painted Chef

	Cooking Level: Professional Home Town: New York, New York, USA Living In: Vitória, Espírito Santo, Brazil
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Reviewed: Dec. 27, 2006

I have made beef fondue since the '70s using peanut oil as it smokes less than regular vegetable oil. I also create at least one non-creamy sauce, i.e. chili sauce or sweet & sour. One note: DO NOT eat with the fondue forks -- they are extremely hot! Also, you can dip fish or chicken in a batter and fondue that for a change from beef.

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Reviewer:

KATHPAIN


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Reviewed: Dec. 24, 2006

These sauces are incredible!! We fondue fairly often with our kids,and always had a hard time finding the "perfect" sauces...usually resorted to jarred horseradish sauce. The curry sauce is my personal favorite, as it reminds me of the curry sauce I am so addicted to at the Melting Pot fondue restaurant. Thank you so much for posting these!

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Reviewer:

GCJMMOM

	Cooking Level: Expert Home Town: La Crosse, Wisconsin, USA Living In: Saint Cloud, Minnesota, USA
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Reviewed: Dec. 21, 2006

Use Peanut Oil not vegetable oil, it stands up to heat better and tastes SO good!

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Reviewer:

CUTEUTE


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Reviewed: Nov. 17, 2006

I had a fondue party for 11 people, which I do not recommend, but I do recommend these sauces! They were the perfect touch to spice up our fondue. We used broth instead of oil to cook our meat, but will definetely try the oil next time! Thanks for sharing!

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Reviewer:

SarahUsery


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