Homemade hot pot sauces
Christmas is a time for togetherness and the joy of shared indulgence, ideally with a fine Fondue Chinoise. For a special twist, we have created four extraordinary Fondue Chinoise sauce recipes that will surprise your guests. Our vegetable bouillon forms the delicate base for fruity-fresh dips, while the smoky Lapsang Souchong enriches bold, savoury creations.
Fondue Chinoise Sauces
with Sirocco Vegetable Bouillon
The apple–mustard sauce or carrot cocktail sauce harmonises beautifully with Sirocco’s vegan vegetable bouillon thanks to its fruity notes.
APPLE–MUSTARD SAUCE FOR FONDUE CHINOISE
Exclusive recipe with Sirocco Vegetable Bouillon. Serves 4.
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INGREDIENTS: |
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| 1 | Apple (e.g. Boskoop, approx. 200 g) |
| ½ dl | Sirocco Vegetable Bouillon |
| ½ tbsp | Mustard seeds |
| 1 tbsp | Apple cider vinegar |
| ¼ tsp | Mild curry powder |
| Salt, pepper to taste | |
| 3 | Sprigs of flat-leaf parsley |
PREPARATION:
Peel the apple, remove the core and cut the apple into pieces. Place the apple and the bouillon in a small pan, cover and simmer for approx. 10 min until soft. Purée the apple finely using a hand blender. Crush the mustard seeds in a mortar, add with apple cider vinegar and curry powder to the apple mixture, and simmer for approx. 5 min, stirring occasionally. Allow the sauce to cool and season. Finely chop the parsley and fold into the sauce. Active preparation time: 20 min.
Exclusive Sirocco Tip: Cut ¼ of an apple into small cubes and fold into the sauce at the end.
CARROT COCKTAIL SAUCE FOR FONDUE CHINOISE
Exclusive recipe with Sirocco Vegetable Bouillon. Serves 4.
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INGREDIENTS: |
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| 1 | Carrot (approx. 90 g) |
| ½ dl | Sirocco Vegetable Bouillon |
| ½ tbsp | White balsamic vinegar |
| 50 g | Crème fraîche |
| 30 g | Ketchup |
| 20 g | Mayonnaise |
| ¼ tsp | Paprika powder |
| Salt, pepper to taste | |
| A little | Chives |
PREPARATION:
Peel the carrot and cut into small pieces. Add the carrot and bouillon to a small pan, cover and simmer for approx. 10 min until soft. Add the white balsamic vinegar and purée finely with a hand blender. Allow the carrot purée to cool. Stir in crème fraîche, ketchup and mayonnaise, and season. Finely chop the chives and fold in. Active preparation time: 20 min.
Exclusive Sirocco Tip: Greek natural yoghurt can be used instead of crème fraîche.
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Fondue Chinoise Sauces
with Sirocco Lapsang Souchong
The spicy chilli or barbecue sauce highlights the smoky aroma of Lapsang Souchong to perfection. Garlic and balsamic vinegar lend these two sauces a special touch.
SMOKY CHILLI SAUCE FOR FONDUE CHINOISE
Exclusive recipe with Sirocco Lapsang Souchong. Serves 4.
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INGREDIENTS: |
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| 1 bag | Sirocco Lapsang Souchong |
| 1 dl | Water |
| 2 | Garlic cloves |
| 1 | Chilli pepper |
| 1 dl | Balsamic vinegar |
| 2 tbsp | Raw sugar |
| 2 tsp | Cornstarch |
| 2 tbsp | Soy sauce |
| 3 | Sprigs of coriander |
PREPARATION:
Pour the boiling water over the teabag, cover and leave to cool. Squeeze out the teabag well and remove. Peel and finely chop the garlic cloves, deseed the chilli pepper and slice into fine rings. Place the Lapsang infusion, garlic, chilli, balsamic vinegar and raw sugar in a small pan and simmer for approx. 10 min. Mix the cornstarch with the soy sauce until smooth, add to the sauce and simmer for approx. 3 min while stirring. Allow the sauce to cool. Finely chop the coriander and fold in. Active preparation time: 20 min.
Exclusive Sirocco Tip: For an extra spicy sauce, use two chilli peppers.
BARBECUE SAUCE FOR FONDUE CHINOISE
Exclusive recipe with Sirocco Lapsang Souchong. Serves 4.
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INGREDIENTS: |
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| 1 bag | Sirocco Lapsang Souchong |
| 1 dl | Water |
| 1 | Garlic clove |
| ½ | Onion |
| ½ | Apple |
| 1 | Tomato |
| 1 tbsp | Olive oil |
| 1 tbsp | Tomato purée |
| 1 tbsp | Balsamic vinegar |
| ½ tsp | Paprika powder |
| ¼ tsp | Salt |
| Pepper to taste | |
PREPARATION:
Pour the boiling water over the teabag, cover and leave to cool. Peel the garlic clove, onion and apple and cut into small pieces. Cut the tomato into pieces. Warm the olive oil in a pan. Sauté the garlic, onion, apple and tomato for approx. 5 min. Briefly sauté the tomato purée. Add the Lapsang infusion and balsamic vinegar, cover and simmer for approx. 10 min. Purée everything finely with a hand blender. Simmer the sauce for approx. 5 min to reduce, then allow to cool and season. Active preparation time: 20 min.
Exclusive Sirocco Tip: To intensify the smoky aroma, use smoked paprika powder.
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