Christian Bégin's Homemade fondue broth and a trio of dipping sauces Recipe

Ingredients

• 2 L (8 cups) water
• 3 cloves garlic, pressed
• 2 stalks celery, cut diagonally
• 1 carrot, cut diagonally
• 1 parsnip, cut diagonally
• 1 leek (white part), sliced
• 1 packet dry onion soup mix
• 1 pinch herbes de Provence (or to taste)
• 30 mL (2 tbsp.) commercial demi-glace sauce
• 45 mL (3 tbsp.) HP sauce
• 45 mL (3 tbsp.) ketchup
• 15 mL (1 tbsp.) Dijon mustard
• To taste, salt and pepper
• To taste, maple syrup

"YELLOW" DIPPING SAUCE* :

• 250 mL (1 cup) plain Greek yogurt
• 60 mL (¼ cup) sour cream
• 15 mL (1 tbsp.) turmeric
• Juice of ½ lime
• Juice of ½ clementine
• To taste, salt and pepper
• 1 pinch ground cardamom
• 7 mL (½ tsp.) grated fresh ginger

"PINK" DIPPING SAUCE* :

• 250 mL (1 cup) plain Greek yogurt
• 60 mL (¼ cup) mayonnaise
• 60 mL (¼ cup) ketchup
• 5 mL (1 tsp.) Worcestershire sauce
• To taste, salt and pepper
• Juice of ½ lemon
• 7 mL (½ tbsp.) cumin seeds

"RED" DIPPING SAUCE* :

• 125 mL (1 cup) plain Greek yogurt
• 60 mL (¼ cup) sour cream
• 60 mL (¼ cup) ketchup
• 60 mL (¼ cup) HP sauce
• 30 mL (2 tbsp.) Dijon mustard
• Juice of ½ lemon