I was pretty shaky by the time I took pictures and don’t think to do some close-ups. Wish I had.
Coq Au Vin Fondue:
2 1/2 cups vegetable stock
1/2 cup Cabernet Sauvignon
2 green onions sliced
4 garlic cloves minced
We had 1lb of shrimp, 1 lb petite top sirloin bite size, 1 lb pork loin bite size, duplicated 1 lb sirloin and 1 lb pork in marinade.
Marinade:
3/4 cup reduced sodium soy
1/4 Worcester
4 garlic cloves minced
1/2 cup Cabernet Sauvignon
Sauce #1 - Sour Cream/Green Onion
1/2 cup sour cream
2 green onions
1 tp Lemon juice
1/4 tp black pepper
4 drops Hot pepper sauce
Substitute salt
Dash Cayenne pepper
Sauce #2 - Horseradish sauce
3/4 sour cream
3 TB prepared horseradish
1/2 tp mustard
1 tp Worcester
Salt pepper to taste
Sauce #3 - Garlic Butter
4 cloves garlic
2 tp chives
1/2 cup unsalted Irish grass fed butter
Salt pepper to taste
Sauce #4 - Mustard Sauce
1/4 cup Mayo
1/4 cup Dijon mustard
1 tp hot pepper sauce
2 garlic cloves minced
Sauce #5 - Olive Sauce
1/2 cup Mayo
1/5 cup grated Parmesan
1 TB green olive chopped
1 TB Black olive chopped
Sauce #6 - German Green Sauce
1/2 cup Mayo
1/2 TB Grated lemon peel
1/2 TB fresh chopped parsley
1/2 TB chives chopped
Salt pepper to taste
Sauce #7 - German tsatsiki sauce
1 cup Greek yogurt
1 cup cucumber dried with salt in strainer to remove excess moisture
1/2 tp salt
3 cloves minced garlic
1 tp lemon juice
2 tp extra virgin olive oil
Garnish with dill
I’m forgetting one. We had more prepped food off to the side but we wanted to get eating so didn’t take pictures of everything else.