How to make your fondue party a success with the right dipping sauce

Directions:

Place  the raisins to soak in the porto wine for two hours before making the sauce. Reduce port wine in an nonstick aluminum Magefesa pan over medium heat. Once reduced up to half, add cream, raisins, HP sauce, salt and pepper. Let cook until sauce thickens.

ANDALUSIAN SAUCE

Ingredients:

1 Cup mayonnaise.
1 Red pepper.
1 Green pepper.
2 Garlic cloves.

Directions:

Roast  peppers. Peel and remove the seeds. Blanch the garlic in water three times (starting from cold water, heat until it begins to boil, then remove). Place all ingredients in a Protech Magefesa blender and process until you get a homogeneous sauce.  Keep in the fridge until ready to serve.

TARTAR SAUCE

Ingredients:

1 Cup mayonnaise.
1 Tablespoon capers in vinegar.
12 Anchovies.
4 Medium pickles.
1 Small red onion.
Parsley and fresh tarragon.

Directions:

Place all the ingredients except the mayonnaise in a Protech Magefesa blender and process using the chopper attachment. Add mayonnaise and mix well.