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mustard sauce and melted

Here is a sublime sauce for fondue! We loved this sauce is melted, it was really delicious.

As you see the fondue recipes often come into my bog, is that me and my boyfriend we love fondue! Here is another recipe for sauce that we tried tonight.

Ingredients:
1 / 2 cup mayonnaise 1 tablespoon mustard

1 / 2 teaspoon celery seed
1 / 4 cup sugar (Me 2 tablespoons maple syrup)
2 tbsp (30 ml) vegetable oil (I did not put)
1 pinch curry powder 1 tsp
garlic powder
1 / 4 teaspoon paprika Salt and Pepper
(me)
Method: Mix
all ingredients and serve.

Source: Recipe Quebec

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Carl Veal Roulade Brie and Tomato Sauce

's a good recipe for your New Year resolutions. A simple but delicious recipe that allows us to enjoy meat that not cook every day. In addition to the recipe is ranked in recipes 30 minutes or less. You can serve this veal cutlet with couscous, rice or steamed vegetables.

2 servings Ingredients: 2 tablespoons
tsp olive oil 2
veal cutlets 75g (2 1 / 2 oz)
4 thin slices tomato brie
60 g (about 4 slices I tip my brie)
1 or 2 sheets fresh sage (Me parsley)
Salt and pepper Preparation

:
Lay the veal on a board.
On one end of the scallop, add tomatoes, brie and parsley.
Roll cutlet on itself so as to enclose filling.
In a skillet, heat oil and brown the veal rolls. If necessary, finish cooking in the oven a few minutes.

Nutritional lipid
: 12g, protein: 23g, carbs: 3g, energy: 210kcal
Source: Kilo Cardio

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Dew (fondue or dip)

The traditional pink sauce with a touch different than I would not bold!

Ingredients: 1 cup mayonnaise


3 c. tablespoons chili sauce 1 shallot

tail with 1 large clove garlic Salt and Pepper
(me)
Parsley (me)

Method: Mix
well and serve.

Source: Recipe Youston on Quebec

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fondue sauce and soy maple fruit salad

Any interesting to try new sauces fondue, we loved it that makes a change!

Ingredients:

1 cup mayonnaise 3 tablespoons

tablespoons soy sauce 2 tablespoons

tablespoons maple syrup (original recipe honey)

Pepper

I added salt and parsley

Method:

Mix well and serve

Source: Recipe of Quebec, cieldemer