Christmas Fondue Sauces

After my recent Christmas posting, I received a couple of requests for meat fondue sauces so here there are. They are a well-guarded family secret that Ralf's dad's been accumulating and perfecting over years so use them well. And make sure you have bread to mop up the meat juice and mixed sauces at the end!

Curry Sauce
1 cup sour cream
1 tsp. honey
1 tsp. curry
1 tbl. lemon juice
Salt, Pepper, a shot of Whisky

Mustard Sauce
1 cup sour cream
1 tbl. med. sharp mustard
1/2 tsp. sugar
2 tbl. chopped fresh dill (or 1 tsp dry Dill)
1 tbs. lemon juice
Salt, Pepper

Cream Cheese Sauce
½ package cream cheese
3 tbs. sour cream
1 tbs. finely chopped onion
1 tbs. minced sour pickle
1 tbs. finely chopped parsley
Salt, Pepper, lemon juice

Herb Sauce
1 cup sour cream
1 tbs. finely chopped onion
1 tbs. Mayonnaise
1 hard boiled egg, minced
Finely chopped chives, parsley, dill
Salt, Pepper, a dash of mustard, vinegar und sugar

Horseradish Sauce
½ cup whipping cream
1 peeled and grated Granny Smith apple
3 tsp. horseradish
Salt and a pinch of sugar

Spicy Sauce
3 tbs. sour cream
1 tbs. Mayonnaise
Hot Ketchup
Salt, pinch sugar, Cayenne pepper or Tobasco
Shot of Cognac

Pink Sauce
4 tbs. unsweetened whipped cream
2 tbs. Mayonnaise
1 tbs. minced capers
1 minced hardboiled egg
1 tbs. Hot Ketchup
Salt, Pepper, lemon juice