Condiment Coaching

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From herbs, spices and vinegars, to prepared mustards, relishes and sauces, condiments accentuate flavors and add depth to dishes. Condiments adorn restaurant tabletops, and are the finishing touch for many dishes including small bites, fish/seafood, pizzas, stir-frys, tacos, sandwiches and cheeseboards. Getting creative and preparing your own spices and sauces is a great way to maximize product, while allowing customers to explore new, intriguing flavors.

For starters, try playing with flavored oils and salts or combine off-the-shelf sauces then add your own twist to create unique combinations. Teas, such as green or hibiscus, are also great mixed with sea salt and other seasonings for fish and seafood. Look to ethnic ingredients to branch out and satisfy customers’ growing tastes for cultural cuisine.

Here are some helpful condiment cues as you stock up
your selections:

> Sriracha – This trending spicy sauce from Thailand is a must-have. Prepared with ripened chiles, garlic, sugar, salt and vinegar, it adds life to almost any cuisine.

> Zip Sauce – Made with garlic, shallots, butter, heavy cream, soy sauce, this classic steak sauce also makes the perfect addition to burgers, fish and vegetables.

> Ketchups/Mustards – From simple to extravagant, these two classic dipping sauces can be enhanced with fruits, vegetables and seasonings to create the perfect partner for sweet potato fries, deep fried pickles or soft pretzels.

> Relishes/Chutneys – With a wide range of profiles, relishes and chutneys can be smooth or chunky, sweet or savory, and mild or hot. Get inventive with fruits and vegetables to conjure up a one-of-a-kind creation.

> Sauces – Mainstays, like hot sauce, barbecue sauce and salsa, are always well received. But, why not step it up with updated versions of classic sauces like pesto and romesco? Some upcoming flavor pals to explore include habanero-maple, honey-wasabi and lemon garlic-pepper.