Sauces for Meat, Fondues and Hot Stone Cooking

Many Germans do not use any recipe for their fondue sauces. They start with some cream or yogurt and whatever their imagination tells them to use. You see them at the counter, adding a bit of this, stirring, tasting, adding a bit of that, and doing it until they are satisfied. Many of these works of art will never be repeated, which is part of the fun and the thrill of the chase.

If you want to try your hand at making your own sauces for meats without a recipe, think mustard, curry, dill, chives...MORE or horseradish (if you are trying for typical German flavors). Stirring a little mustard and some apricot preserves into sour cream, for instance, could yield a passable dip. Curry powder is an old standby and a huge favorite in yogurt, mayonnaise or sour cream. Thin with a little milk, enrich with a little oil, it is all in fun. And oil and vinegar are good starting points, too.

For those of us who need a bit more order in our lives, here is a list of sauces and dips to use for fondue, hot stone grilling, or with any boiled meats or cube steak dinners. If the meat is dry, make a sauce! Most of these sauces are to be served cold, although warm sauces would work, too. See also the sauces at the bottom of the page in Hot Stone Grilling and there are two more sauces in Meat Fondue to look at.

  • 01 of 04

    Sour Cream, Yogurt and Mayonnaise Based Cold Sauces for Meat

    Tsatsiki
    alpha/flickr/CC 2.0

    In Germany, sour cream and yogurt, sometimes with a bit of mayonnaise, are often used to make quick, cold sauces to compliment meat or eggs. These sauces are great for meat fondue parties and cold meatballs or Frikadellen too. Use these recipes to jump start your imagination and make up your own, too.

  • 02 of 04

    Pestos, Gremolatas and Chutneys for Fondue and Hot Stone Grilling

    Pesto sauce
    jules/flickr/CC 2.0

    Not just for pasta, a pesto can be spread on a sandwich or stirred into mayonnaise or whatever you desire. Gremolatas are very intense mixtures of herbs and used in small amounts, while chutneys are sweet-sour counterpoints to meat.

  • 03 of 04

    Fruit and Vegetable Based Sauces for Meats

    salsas
    taz/flickr/CC 2.0

    Tomato sauces and salsas, as well as apples and other fruits, can go very well with meat. Many of them are low-fat, too, which offers an alternative to all the mayonnaise and oil-based sauces.

    • Spanish Sofrito - a cooked tomato sauce with peppers and onions
    • Salsa Verde - a green sauce made from tomatillos (see picture)
    • Fresh Salsa - raw tomatoes, onions and peppers go well with meat
    • Hot Salsa - with habanero peppers and made in the food processor
    • Mostarda - not a dipping sauce, but fruits...MORE preserved in syrup with mustard seed. Would go well with boiled meats (fondue, for example)
  • 04 of 04

    Vinaigrettes Can be Used at Fondue Parties or for Hot Stone Grilling

    vinaigrette in bowl with whisk
    Maximilian Stock Ltd./Photographer's Choice/Getty Imagesw

    Even thin sauces can have a big impact on meat. Salad dressings work well for this (think steak salad) so try a homemade vinaigrette. You can also use bottled salad dressings to save time or as a base for another sauce.