We are having a fondue this Saturday and I am looking for ideas for dipping sauces for the meats. We will have pork tenderloin, marinated steak, chicken breast and probably shrimp. Any thoughts??
Thoughts? Hell yeah–where’s my invitation? 
I love fondue. Haven’t had it in years, but I do love it. Can’t really recommend much in the way of sauces, though. It’s been so long since I’ve had it I don’t remember what we used to use.
Enjoy!
a bar-be -que, a mustard based sauce, teriyaki sauce, sweet & sour sauce (most of which you can purchase in a bottle). a marmalade based sauce would also be interesting, horseradish based ummmmmmm
how’s that?
I’m sorry Persephone, would you like to come to my fondue? We are starting with a delightful Italian cheese fondue and then a vegetable-broth meat course, possibly finishing with an amaretto-chocolate. If you would like to come, you are most welcome. No men though, sorry guys. It’s a chick night!
Poysyn: My GF and I went out last weekend to a fondue restaurant. Best dinner I’ve had in a LONG time. I really hope you ladies have fun. The sauces we had to go with chicken breast, marinaded sirloin, regular sirloin, salmon, and lobster tail were:
curry mustard (in a yogurt base - very good for the chix)
horseradish (excellent with the steak)
teriyaki sauce (also good for the chix)
BBQ sauce
melted butter w/garlic and lemon (for the seafood)
They also had a condiment at the table that was absolutely amazing on the steak. Sort of an allspice salt to put on the steak. I believe it was “Wine and garlic”. It definitely had “wine” on the label, and it seemed a very odd condiment. But it was amazing.
Again, good luck!
In my family New Years Eve requires cheese fondue for dinner. Good italian or french bread, broccoli, cauliflower, carrots, all are dipped in the pot. We use Swiss, Cheddar, Mozzerella, Monterey Jack and 10 oz of beer in the mix. 
It is, pure and simple heaven…
Pleasant dreams.
Oh! Oh! Wheoh! You cannot tell me that Dutchman did not put something into that rarebit besides ale. Oh! Wheoh! No more toasted cheese for Willie! I’m through. Oh! I’m ending that dream to Silas. – Winsor McKay; “Dreams of the Rarebit Fiend,” 1905
Sorry people, a real cheese fondue must be made with a 50% mixture each of vacherin and gruyère, or all gruyère if vacherin cannot be found (which it usually can’t). Don’t forget to put a few cloves of garlic at the bottom of the pot, some white wine in the cheese fondue, and a few drops of kirsch.
When someone loses their piece of bread in the fondue, they are supposed to buy a bottle of wine (when in a restaurant) or drink a shot of kirsch (when at home).
For a sauce for a meat fondue - try a mustard peppercorn sauce. I have a recipe for one somewhere but I’m too lazy to dig it up. I think there’s something similar you can buy at the grocery store.
You probably mean meat dishes, but don’t forget you can wash the pot between courses if everything is laid out.
The favorite of ours for second or course is always the chocolate fondue for dessert, where you dip strawberries, etc.
A good seafood sauce for the shrimp
A dilled yogurt sauce for the chicken
Soy sauce with some sesame chili oil
Heavily garlicked oil and vinegar
Red asian vinegar with ginger, garlic and green onion
Tartar or remoulade sauce for the shrimp
La Victoria green taco sauce for the chicken
Hot oriental mustard
Please feel free to submit any of the recipes that you use to my recipe thread at the lnk below.
MMMMM. I haven’t had a fondue in years!! Wow, all the memories that flood back to you. Thanks Poysyn!! warm fuzzies
And I won’t comment at all how a group of girls sitting around snickering and dipping meat sounds bad…
With us Arnold, the price of losing a piece of bread in the fondue was kissing the person next to us…odd how my parents used to arrange it so that you never sat next to the person you were dating, but later on sat next to the person you were married to… 
(Those of us who got married that is.)
One of the most memorable evenings of my life was spent with my husband, a fondue set and a whole buttload of steak that had been marinated in red wine, oil, onions and garlic.
C’est magnifique!
Oh ho…I always KNEW this guy Winkelried was a phony Swiss.
I’ve seen this HOW many times…a guy in Los Angeles claiming to be Swiss to impress the chicks…
Everyone knows that a REAL Swiss stands in front of the open fire with an enormous wheel of Gruyere in his hands, slooooowly scraping the melting cheese off (with a blunt knife) onto the fresh toasted bread of waiting guests!