Classic Beef Fondue with Sour Cream and Horseradish Sauce

1. 1

   To make the horseradish sauce, combine the sour cream, horseradish, scallion, lemon juice, salt, and pepper in a small bowl.

2. 2

   Cover and let stand at room temperature for 1 hour for the flavors to blend.

3. 3

   (The sauce can be prepared up to 1 day ahead, covered and refrigerated.

4. 4

   Serve at room temperature.)

5. 5

   Melt enough vegetable shortening in a metal fondue pot to come halfway up the sides.

6. 6

   Heat on the kitchen stove over high heat until a deep-frying thermometer reads 375F.

7. 7

   Transfer the pot to a fondue burner with a high flame.

8. 8

   Allow guests to cook their meat to their own taste.

9. 9

   Serve with the horseradish sauce, along with any additional sauces.

* Per serving · 4 servings · Values may vary.

No additional tips available.