Syrup sauce for fondue
easy
10 mins
Ingredients
4 p.
- 2 tbsp syrup, Liège
- 3 tbsp mayonnaise
- 1 tbsp mustard
- 1 tsp apple cider vinegar
- 1 pinch pepper
Recipe
10 mins
Preparation:
10 mins
|
Cooking:
|
Marinating:
1
In a bowl, add the mayonnaise and mustard. Mix with a fork until you get a smooth and creamy base, with no separation between the two ingredients.
2
Add the Sirop de Liège gradually, tasting as you go. The syrup provides a fruity sweetness that must remain balanced against the heat of the mustard.
3
Fold in the cider vinegar for a touch of acidity that lifts the whole sauce. Season generously with pepper and mix one last time to make sure the mixture is completely smooth.
4
Keep the sauce in the fridge until ready to serve. Serve it in individual ramekins to accompany a fondue bourguignonne, cold meats or crunchy vegetable sticks.
Side dish and cheeseDipThe classicSupper
