beef fondue with dipping sauces

From: Chef #598149

On Nov 6, 2008

I tried the horseradish sauce and the garlic butter to go with the beef, chicken and shrimp we cooked in the Imperial Fondue broth. I liked the horseradish sauce but a couple of people thought it lacked kick. Maybe a little less sour cream and a little more horseradish next time? The garlic butter was out of this world....but then I'm a huge garlic fan!! I doubled the garlic and was generous with the chives (I used dried chives). This tasted great with the shrimp and was really good on bread too!!

From: Kmac

On Oct 30, 2008

Love it! This is a traditional special occasion meal for us too...Christmas or New Years Eve, Valentines Day, Anniversary. A great way to relax over dinner! The sauces were great. We always served clarified butter, but LOVE the garlic butter here. If I might add one more of our super easy favorites, mix sour cream and A-1 sauce (about 2 parts to 1). Creamy with just the right amount of seasoning to perk up the steak chunks! I like to serve Steak Fondue with a Baked Potato and a big salad. I'm always suprised how many people have never had fondue. Suprise someone by planning this fun and yummy recipe!

From: Barb Gertz

On Jan 13, 2003

Chia you did it again, The fondue sauces are Delicious, I espically liked the Horseradish sauce. I also served baked potatoes andHerbed sauteed mushrooms with it , The Garlic butter was also great on the baked potato. DH liked the Bernaise Sauce. I put the oil in another pan and fried a Potato in it. Therefore the oil is not wasted.(a potato cleans the oil)

From: JillAZ

On Jan 3, 2007

I made only the horseradish sauce from this recipe as we like a broth fondue. The sauce is very good and will definately be made again. I did not rate with stars as I only made part of the recipe. Excellent sauce - thanks!