A successful fondue starts with delicious sauces! Each of these three recipes serves 4 and is made with the same simple and balanced base: a blend of Greek yogurt and mayonnaise.
This duo reduces the fat content while maintaining a creamy texture and a beautiful richness of flavor. These sauces are perfectly aligned with weight management or fatty liver disease goals. Three simple and delicious options to enhance every bite!
Preparation
5
min
Cooking
0
min
Portion
4
Ingredients
Curry & Mustard
- 45 ml (3 tbsp) light mayonnaise
- 45 ml (3 tbsp) 0% Greek yogurt
- 8 ml (½ tbsp) old-fashioned mustard (or Dijon)
- 5 ml (1 tsp) curry powder
- 1 ml (¼ tsp) garlic powder (optional)
Cilantro & Ginger
- 45 ml (3 tbsp) light mayonnaise
- 45 ml (3 tbsp) 0% Greek yogurt
- 15 ml (1 tbsp) pickled ginger, finely chopped
- 15 ml (1 tbsp) fresh cilantro, finely chopped
Tartare Style
- 45 ml (3 tbsp) light mayonnaise
- 45 ml (3 tbsp) 0% Greek yogurt
- 15 ml (1 tbsp) pickles, chopped
- 15 ml (1 tbsp) capers, chopped
- 1 garlic clove, chopped
Preparation
- In a bowl, mix all the ingredients for one sauce until smooth and well combined.
- Season to taste and serve with your fondue.
Notes
Keeps for up to 5 days in an airtight container in the refrigerator.
