On traditional Christmas dinners and divine fondue dips

It's the big question, isn't it: what do you serve at Christmas? In Austria, sausages and fish dishes are apparently highly popular. In Salzburg it's the traditional Würstelsuppe, a soup made of Mettwurst or, for the classic version, of Vienna Sausages prepared to be eaten on Christmas Eve. In Carinthia, it's sausage with cabbage. In Lower and Upper Austria the fried carp is traditionally eaten and in Burgenland it's either that or goose or even smoked salmon. In the Ländle on Christmas Eve, it's the traditional veal sausages with sauerkraut and an Italian salad. In the Tyrol, people don't have a go-to dish and might eat anything from game to fish or other types of meat. In my house, we always eat a meaty fondue. Here are a few of my Granny's fondue dip recipes - hands down "the best in town".

DELICIOUS COLD SAUCES FOR MEAT, FISH OR FRIES

The best accompaniment for red meat - be it classic steak or sirloin - are savoury-spicy sauces. If you have an oil- or soup-based meat fondue and want to add other types of meat like veal, pork, chicken or turkey, you can alter the basic sauce with just a few exotic ingredients and spices.

 

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On traditional Christmas dinners and divine fondue dips

Ingredients:

BASIC  MAYONNAISE SAUCE:

  • 1-2 egg yolks
  • pinch of mustard
  • a little lemon juice
  • corn oil
  • pinch of salt
  • pinch of pepper

SAUCE TARTARE – IDEAL FOR MEAT OR FISH 

  • mayonnaise
  • onions
  • capers
  • a small cornichon
  • 1 anchovy
  • parsley

SAVOURY-FIERY BBQ-SAUCE

  • mayonnaise
  • 1 medium-sized onion
  • 2 cornichons
  • 1-2 jalapeños
  • 5 TBSP ketchup
  • 1 red bell pepper
  • 1 clove garlic

HORSERADISH SAUCE

  • 2 TBSP mayonnaise
  • horseradish
  • lemon juice
  • 2 TBSP cranberry preserve
  • salt
  • pepper
  • 4 TBSP sour cream

CURRY-BANANA COCKTAIL SAUCE FOR WHITE MEAT 

  • mayonnaise
  • 1 TBSP chives
  • hot curry powder
  • lemon juice
  • 1/2 banana
  • sour cream
  • salt
  • pepper
  • optional: 1 TBSP calvados or cognac

Preparation:

BASIC MAYONNAISE SAUCE - preparation:

  1. Let the egg yolk warm to room temperature
  2. Whisk the yolk in a small bowl
  3. Add the oil in a very slow, steady stream while constantly whisking the mixture with a hand mixer
  4. The mayonnaise gets thicker and denser the longer you whisk and the more oil you add

SAUCE TARTARE - preparation:

  1. Add all ingredients to a food processor or chop very finely by hand using a sharp knife
  2. Add several tablespoons of the basic mayonnaise sauce (see above)

SAVOURY-FIERY BBQ-SAUCE - preparation:

  1. Add all ingredients to a food processor or chop very finely by hand using a sharp knife
  2. Add 1-2 tablespoons of the basic mayonnaise sauce (see above)

HORSERADISH SAUCE - preparation:

  1. Mix mayonnaise and sour cream and add the finely grated horseradish and all the other ingredients

CURRY-BANANA COCKTAIL SAUCE - preparation:

  1. Mix 3-4 tablespoons each of the mayonnaise and sour cream
  2. Add the finely chopped chives and then the spices and the mashed banana
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