August 20, 2017
Create Craveable Dishes with Sauces and Condiments
Sauces and condiments add oomph to recipes, and to sales! Learn the latest variations on classics, along with new ideas to keep adventurous patrons’ palates happy.
In recent years, flavor has emerged as one of the best strategies an operator has to create craveable signature dishes that will stand out from the competition. Sauces and condiments are among the most effective tools for doing just that. They also represent an easy way to bring menu staples like burgers, sandwiches, and grilled proteins more on-trend.
Second-Gen Sauces and Dips
Chefs have been turning classic mother sauces into signatures for hundreds of years—and Minor’s® has made it easy with products like Hollandaise Sauce and Demi Glace (available as a concentrate or ready-to-use frozen sauce), and Alfredo Sauce Concentrate (all of which are gluten free). But there are other customizable specialties that can be used like sauces to dress foods or as a dip.
Compound Butter– It’s an old kitchen trick to mix softened butter with flavorings, roll/portion, and chill. Compound butters can elevate grilled meats, vegetables, bread service, and more. Try fresh herbs, roasted red pepper, citrus juice, maple syrup … almost anything.
Salsa– Beyond the tomato-based relish served with tortilla chips, salsa has morphed into an infinitely variable sauce/dip that can encompass seasonal fresh fruits and vegetables like peach and corn, chiles of kinds, and even proteins– like crab, smoked fish, bacon, and more.
Vinaigrettes– Oil-based dressings are for more than just salads, and can be varied with a myriad of ingredients to create light, signature sauces for a variety of foods: mustard-shallot, black or green olives, Parmesan-peppercorn, bacon, etc.
Broth– More than just a poaching medium or a base for soup or stew, broth can function like a spoonable sauce in which to float a delicious, healthy main course. Consider roasted cod and clams in seafood broth or lamb shank in a vegetable-packed mirepoix broth. Any broth is easy when you start with gluten free Minor’s bases.
BBQ Sauce– Turn basic ‘cue sauce on its ear by adding root beer or cola, hoisin sauce, branded spirits or beer, relish, Chinese five spice, and more. Or investigate regional and international variations like Alabama-style white sauce or Indonesian peanut-and-soy sauce.
Get Started: Tap into the Southeast Asian food trend by starting with Minor’s® NEW! Korean-style BBQ or Chinese-style Char Siu BBQ Ready-to-Use (RTU) sauces.
C is for Condiments
While ketchup and mustard may be the most well-known condiments, the word refers to anything that is used to season food, from a simple marinade to an elaborate sauce. Ethnic condiments like gochujang and sriracha are still trending big, but there are many more traditional condiments that are worth another look. Speaking of ketchup and mustard, add Minor’s Ready to Flavor™ bases and flavor concentrates to create everything from Bloody Mary ketchup to Roasted Garlic mustard.
Get Started: Products like Minor’s Latin flavor concentrates and Asian Ready-to-Use (RTU) sauces are a great vehicle for creating signature condiments, as well as sauces and dips. And for more ideas for easy sauces, download the Plus-One Ingredient Matrices for Latin Flavor Concentrates and RTU Sauces.
Aioli and Flavored Mayos– The adaptable flavor of classic French aioli (basically a garlic-flavored mayonnaise) has helped morph the category into a much more wide-ranging group of condiments that embrace many flavors– from horseradish to fresh dill.
Pesto Variations– Originally a flavorful combination of basil, pine nuts, and cheese hailing from Italy, the concept behind pesto has expanded to include a variety of different herbs, nuts, and other ingredients– from pistachio and mint to sun dried tomato. Pesto can also be made without nuts if allergies or expense are a concern.
Savory Jams– As a spread for sandwiches or an accompaniment to grilled meats, savory jams combine the best of all possible flavor worlds. Bacon jam has become especially popular- particularly on burgers- but the possibilities are limited only by imagination.
Fish Sauces– Not just for Asian food, this group of bottled sauces—generally made with anchovies, salt, and water—has become a favorite of cooks looking to boost umami and set a variety of different foods apart (without tasting fishy).