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The Secret's in the Sauce

11/03/2014

The Secret's in the Sauce

Guests continue to seek new flavors when dining out. In fact, 42% of consumers say they are more likely to visit a restaurant offering new or unique flavors.1 Adding novelty to the menu doesn’t always have to mean creating entirely new dishes. Operators can also add flavor variety with sauces, gravies, condiments and a little creativity. According to Flavor & The Menu, “Sauces and dips are the key to quick menu do-overs in restaurants and other foodservice settings.”2

When you recommend Knorr® and LeGoût® sauces and gravies to operators, they’ll find quality they can rely on in convenient, timesaving formats. The ease of prep and scratch-like flavor allows operators to try new dishes that fulfill guests’ desires for ethnic cuisine, healthier options and more.

Share these recipes to showcase the flavor versatility of sauces and condiments:

Seafood Newburg

Ingredients

2 oz. Scallops, side muscle removed

2 oz. Shrimp, peeled, deveined and split

2 oz. Lobster Meat, diced

½ oz. Butter (Whole)

1 tbsp.  Shallots, minced

1/3 tbsp. Paprika

1 oz. Brandy

1 oz. Sherry

4 oz.  LeGoût® Cream Soup Base, prepared

Chives, for garnish

Preparation

  1. Sauté seafood in whole butter 2-3 minutes or until just done. Remove and reserve
  2. In same pan, sauté shallots for 30 seconds. Add paprika and continue to cook 30 seconds.
  3. Away from the heat, add brandy to pan. Return to heat and flambé.
  4. Add LeGoût® Cream Soup Base and sherry. Add seafood and any juices.
  5. Bring to a simmer and garnish with chives. Serve with toasted baguettes or toast points.

Ham & Cheese with Orange Nut Mayonnaise

Ingredients

10 oz.  Hellmann's® or Best Foods® Real Mayonnaise

2 fl. Oz. Orange juice, frozen concentrate, thawed

6 tsp. Walnuts, pieces or Pecans, toasted, chopped

16 slices Bread, rustic, thickly sliced

24 oz. Honey cured ham

16 oz. Sweet onion, sautéed

12 oz. Smoked Fontina cheese

Preparation

  1. Prepare Orange-Nut Mayonnaise: In small bowl, combine 8 oz. mayonnaise, orange juice and nuts; reserve.
  2. Spread one slice of bread with 1 tbsp. Orange-Nut Mayonnaise. Layer with 3 oz. ham, 2 oz. onions and 1.5 oz. Fontina.
  3. Spread another slice of bread with 1 tbsp. Orange-Nut Mayonnaise and place on top of cheese.
  4. Spread outside of sandwich lightly with Hellmann’s® Real Mayonnaise. Repeat to make 8 sandwiches. Grill until bread is golden brown and cheese is melted, about 5 minutes. Serve immediately.

1Mintel 2011

2Next Level Sauces, Flavor & The Menu, March 2013

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