I Heart Fondue

Ah...yes, I love fondue. Throughout the cooler months, it is my favorite meal to prepare for friends. There are so many variations of cheese, meat, and chocolate fondues. I look forward to these lengthy meals of good dipping, great eats, and fantastic conversation with friends over the fondue pot. Last Thursday night, I made my first fondue meal of the season. I opted for a beef/pork fondue with three different dipping sauces. The curry sauce was awesome!

Beef Marinade:
3/4 cup soy sauce
1/4 cup Worcestershire sauce
2 garlic cloves, minced
2 1/2 pounds beef tenderloin, cut into 1-inch cubes
2 1/2 pounds pork tenderloin, cut into 1-inch cubes

Curry Sauce:
1/2 cup mayonnaise
2 tablespoons curry powder
2 tablespoons milk
1/2 teaspoon hot pepper sauce

Mustard Sauce:
1/4 cup mayonaise
1/4 cup Dijon mustard
1 teaspoon hot pepper sauce
1 garlic clove, minced

Onion-Horseradish Sauce:
1/4 cup finely chopped onion
1/4 cup mayonnaise
1 tablespoon prepared horseradish
2 teaspoons water
1/4 teaspoon hot pepper sauce

Directions:
1. In a large resealable bag, combine the soy sauce, Worcestershire sauce and garlic; add meat. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally.
2. Meanwhile, in three seperate bowls, combine the curry sauce, mustard sauce and onion-horseradish sauce ingredients.
3. Drain and discard marinade. Pat meat dry with paper towels. Heat 2-3 cups oil in fondue pot at 375 degrees. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with the sauces.