How to make a splash with sauces

Classic condiments with a twist

Middleton Foods has recently launched Kings Heritage premium curry sauce. Ryan Baker, sales manager, says: “Consumers expect choice and want their favourite accompaniment as an essential to their meals, and this may no longer be just ketchup and mayo.

“For example, chips have been transformed by the loaded and dirty fries trend, where a quality sauce is key.. The sauce lets consumers finish their meal as they see fit, be it with a side of curry sauce, drenched in gravy or slathered in cheese sauce.”

Anna Clapson, insights manager for Creed Foodservice, makes the point that “alongside the drive for creativity, there is an increasing need to accommodate dietary restrictions”. Creed’s Kitchen ’72 classic salad dressing is an allergen-free, oil-based dressing, that “allows chefs to confidently enhance the flavour of dishes without worrying about the inclusion of typical allergens normally found in these products”.

“While many salad dressings contain ingredients such as eggs and mustard, this vegan and vegetarian-friendly option avoids these entirely,” says Clapson. The dressing blends black pepper, oregano, parsley, garlic, tamarind, ginger and chilli powder, and can be used as a salad topper, sandwich enhancer or marinade, to “provide a dynamic, zesty kick to any dish, without the concerns of the most common 14 triggering allergens”.

Personalisation and indulgence

Louise Wagstaffe, senior culinary advisor for Premier Foods, says: “Stocks and sauces are generally used to elevate a dish and allow for greater personalisation and indulgence – two big trends for consumers eating out of home. With the right products, operators can satisfy both needs. American-style dishes like fried chicken with biscuits and gravy are capturing attention with their bold flavours and simplicity.”

Playing to this trend is Bisto southern-style gravy, which can double up as a pour-on gravy or a dipping sauce. “Reworking a classic British accompaniment, with authentic flavours of America, this flavour packed, vegan-friendly gravy is the perfect partner for fried chicken dishes, meat sharing platters, plant-based alternatives, savoury biscuits and fries,” says Wagstaff.

Robin Elwell, head chef at the Poets Ale and Smoke House in Hove in East Sussex, uses Bisto southern-style gravy across the menu, which includes a wide choice of barbecue and grilled dishes. He says: “Bisto has always been a staple in the cupboard of everybody’s domestic kitchen, because it’s stress-free to make, simple, reliable and a tasty gravy. Using it in a commercial sense gave me confidence in knowing it would achieve all those points and fit in as a product with our workload. The gravy ties in nicely with our smokehouse, deep South-style comfort food.”

Geeta’s Food has recently added two new flavours to its foodservice range. Tomato and chilli chutney is made with chilli, cumin seeds, garlic and ginger, while the onion chutney is a blend of onions, chilli and nigella seeds, and can be served on a classic burger or as an accompaniment to a quiche lorraine or ploughman’s.

Eleanor Bridgman, director of marketing and sales at Geeta’s Food, says: “Whether incorporated into the dish itself or as a side, making sure the condiments used are high quality can have a massive effect on a consumer’s dining experience.”

Generating new appeal

With pressure on chefs to change the menu regularly to keep customers interested, Scott Dixon, managing director of product development specialist the Flava People, says: “Innovation doesn’t always require a complete overhaul. Sometimes, a simple addition or enhancement of flavours can transform a dish and generate new appeal for diners.”

Bringing familiar flavours from the bar into the kitchen, the Flava People has worked with drinks company Diageo to create sauces including Guinness smoky ketchup and Guinness BBQ sauce. “These bring the malty richness of Guinness to winter dishes, adding some depth and complexity to the stocks and sauces of favourite pub classics,” says Dixon. 

For dessert menus, the non-alcoholic Baileys caramel sauce, “amplifies its indulgent flavour. Whether chefs are drizzling it over cheesecake, pouring it on ice-cream, or using it to elevate a hot chocolate, the Baileys caramel sauce offers an easy way to create a showstopping dessert”, says Dixon.

Making the case for the defence in terms of producing stocks and sauces from scratch is Tasneem Alonzo, joint managing director, Lähde brand by EHL Ingredients. He says: “Making stock from scratch is a great way to reduce food waste and use food that may otherwise be thrown away. Operators can create a point of difference on their menu by making their own stocks and sauces from scratch using basic ingredients, store cupboard herbs and spices, and even surplus vegetables and trimmings of meat or fish.”

Lähde’s tips for stocks

• Assign time for batch cooking stocks when you have offcuts, trimmings and a good selection of herbs and spices
• Consider adding a spice blend to stocks, or chillies for a spicy or smoky flavour
• Clearly label stocks that are gluten-free, dairy-free, vegetarian, vegan and organic
• Freeze stock in convenient portions and add to dishes as and when require

Suppliers

Creed Foodservice www.creedfoodservice.co.uk

EHL Ingredients/Lähde www.ehl-ingredients.co.uk

Geeta’s Food www.geetasfoods.com

Major International www.majorint.com

Middleton Foods www.middletonfoods.com

Premier Foods www.premierfoodservice.co.uk

The Flava People theflavapeople.com