My brother makes this sauce every year for the Christmas Eve fondue. It’s been a family favorite for as long as I can remember—tied to so many fond memories of all of us gathered around the fondue pot, cooking meat and celebrating together.
Ingredients
- 1 bottle (approx. 14 oz) ketchup
- 8 tablespoons oil (such as grapeseed)
- 6 tablespoons mustard
- 1 cup sour cream
- 1 jar roasted red peppers
- ¼ teaspoon sugar
- 4 small hot peppers (such as pepperoncini or similar)
- 2 tablespoons gin
- Salt, to taste
Instructions
Remove the stems from the hot peppers (pepperoncini or similar). If you prefer less heat, remove the seeds as well.
In a blender, combine the ketchup, oil, mustard, sour cream, tomato-paprika spread (or ajvar), sugar, hot peppers, and gin.
Blend on high speed for 30–60 seconds, or until the sauce is completely smooth and creamy. Scrape down the sides if needed.
Taste the sauce and add salt as needed. Blend again briefly to combine.
For best flavor, refrigerate the sauce for at least 1 hour before serving. It keeps well in the fridge for up to 1 week.