Beef Fondue with Dipping Sauces

Layer onions, beef, onions, drizzle with oil, refrigerate overnight. Heat oil to bubbly in a metal fondue pot. Make sure not to fill more than halfway. Set over medium high heat until it registers 375 degrees on a deep-frying thermometer. Carefully transfer the pot to a fondue burner with a high flame. Spear meat with a fondue fork or skewer and cook about 2 minutes until rare, or to desired doneness.

Madras Curry Mayonnaise Prep: 5 minutes Cook: none Servings: 1 cup

INGREDIENTS

1 cup mayonnaise 1 teaspoon paprika 2 teaspoons curry powder

Piquant Mint Sauce (Mint Pesto) Prep: 20 minutes/+2 hours Cook: 40-45 minutes Servings: 1 ½ cups

3 cups packed mint leaves ½ cup lightly packed flat-leaf parsley ⅓ cup cider vinegar 3 garlic cloves, coarsely chopped 1 medium shallot, coarsely chopped ½ cup mild olive oil ¼ teaspoon salt dash of freshly ground black pepper

In a food processor or blender, combine the mint, parsley, vinegar, garlic and shallot. Pulse until the ingredients are very finely chopped. With the machine on, slowly pour in the olive oil until blended. Season with the salt and pepper. Transfer to a small serving bowl and serve at once, or cover and let stand for up to 2 hours at room temperature to allow the flavors to develop.

NOTES: Also complements chicken and seafood cooked in the fondue pot. Fresh spearmint and peppermint are commonly available, but feel free to experiment with other varieties you have in your garden.

Chipotle Mayonnaise Prep: 20 minutes/+2 hours Cook: 40-45 minutes Servings: 2 loaves

1 cup mayonnaise 1 tablespoon honey mustard finely grated zest and juice of 1 lime 1 garlic clove, minced 1/2 teaspoon ground cumin 1/2 teaspoon imported sweet paprika 2 canned chipotle chiles in adobo sauce

In a medium bowl, combine the mayonnaise, mustard, lime zest, lime juice, garlic, cumin and paprika. Whisk to blend well. On a cutting board, use a large knife to mince the chipotles until they form a paste. Stir 2 teaspoons of the chipotle paste into the mayonnaise mixture. Cover and refrigerate for 1 hour to allow the flavors to develop. Taste and add the remaining paste if you would like the sauce hotter. Transfer to a small serving bowl and serve at once, or refrigerate for up to 8 hours.

Bearnaise Mayonnaise Prep: 10 minutes/+4 hours chill Cook: 20 minutes Servings: 1 cup

⅓ cup dry white wine ⅓ cup wine vinegar ¼ cup shallot, minced 2 teaspoon tarragon 1 cup mayonnaise freshly ground white pepper 1 ½ teaspoons Dijon mustard 1 ½ teaspoons fresh lemon juice 1 tablespoon fresh tarragon, minced

In a small nonreactive saucepan, combine the wine, vinegar, shallots and dried tarragon. Cook over medium heat, watching carefully, until the liquid is reduced to about 1 teaspoon. Scrape the reduction into a medium bowl and set aside to cool completely. Add the mayonnaise, mustard, lemon juice and a dash of pepper to the reduction. Blend well. Stir in the fresh tarragon. Transfer to a small serving bowl and serve at once, or cover and refrigerate for up to 4 hours.