Cross-merchandising has become one of the buzzwords and keys to success of full-line foodservice sales. Sauces and condiments are product lines that approached with basic product knowledge and a dose of creativity. For it’s often the sauce or condiments with which a chef or cook finishes a dish that give it signature appeal and set the menu apart.
To begin developing an awareness of the wide-ranging opportunities for sauce and condiment sales, people should analyze several customers’ menus, listing all types of sauces and condiments likely to be used to make up each menu. The resulting list from a typical menu today is likely to include several categories of sauces, and several types of condiments. The sauces could range from barbecue, to Alfredo, picante, marinara, spaghetti, pizza, salsa, cheese, and nacho cheese; to Asian sauces such as soy, duck, and hoisin; to classics such as mornay, beurre blanc, bearnaise, and hollandaise. Condiments might include standbys such as ketchup, mustard, and mayonnaise, as well as hot sauce, steak sauce, chutney, and cocktail sauce anything used to top off a dish and give it an extra spark of flavor.
Historically, making sauces from scratch has been one of the most time- consuming, demanding culinary crafts. Classically trained chefs spend months, even years, perfecting the art of sauce preparation. Fortunately for today’s time-and labor-pressured foodservice is operators of the drudgery of sauce preparation. Comprehensive lines of high-quality ready-to-serve, thaw-and-serve and mix-and-serve sauces that fit the needs of operators in every market segment are available.
These Are Some Classic Component Sauces
Component sauces are typically part of the completed dish as it appears at the table an integral ingredient that gives a menu item its desired flavor characteristics. Espagnole, bechamel, veloute, and mornay are among the most common component sauces used in foodservice.
A basic meaty brown sauce usually prepared with a touch of tomato. It can be used as a simple sauce over grilled, baked, or broiled meats, meatloaf, or Salisbury steak. Convenient brown sauce base can also provide the beginnings of a hearty mushroom sauce, wine sauce, or a rich gravy for menu items such as beef tenderloin tips.
Smooth, creamy white sauce made from scratch by stirring boiling milk into a roux of butter and flour. Convenient bases (dry roux mixes) are available that let operators eliminate roux making and ensure consistency from batch to batch. White sauce can be used in its basic form as a cream sauce, or it can serve as the foundation for dozens of signature sauces, soups, gravies, and casseroles.
Similar to bechamel, veloute is a basic white sauce traditionally made by stirring chicken (or veal) stock instead of milk into a roux. Classic recipes call for veloute to be cooked very slowly for 1 1/2 hours, skimming frequently; straining through a cloth; and stirring until the sauce is completely cold. Thankfully, convenient bases and prepared alternatives are available, making this delicate, popular sauce a menu option for all foodservice operators. They simply add water, milk, or cream (depending on desired consistency), stir, heat, and serve.
Veloute can be served plain, over chicken, vegetables, or casserole ingredients, or used as the base for cream soups or signature sauces enhanced with herbs, spices, or cheeses.
It is a classic creamy cheese sauce, perfect for au gratin dishes or for dressing up vegetables. Available prepared, or can be easily created by adding cheese (parmesan and gruyere) and cream to bechamel sauce.
If you are keen on trying many delicious recipes with these classical sauces, I hope the information will bring you a nice suggestion for your cooking passion. It is so great for me to receive your feedback because of the influence of this article.