Customization Options are in the Sauce!

We are no longer working in a one flavor fits all industry. The number one food trend according to Technomic’s 2013 Year in Review: 10 Macro Consumer Foodservice Trends is customization. Consumers want more power over the dishes they are eating through flexible menus and by choosing their own ingredients for a particular dish.

Our chefs enjoy seeing how many dishes one sauce mix can create!

Our chefs enjoy seeing how many dishes one sauce mix can create!

How do you achieve this daunting prospect of individual choice in foodservice? Look no farther than the sauce! By offering a spectrum of sauce choices customized from a few Foothill Farms® basic sauce mixes, food professionals leave room for individuality on a much bigger stage. Having a few classic or signature sauces on hand that are easily adaptable will increase the options served on a daily basis and help satisfy even the most discerning customer.

Chicken, fish, beef…let’s face it, if a sauce is drizzled over it, the dish instantly moves up the gourmet ladder. Foothill Farms® Béchamel Sauce mix easily transitions into a mild Mornay Sauce, ready to embrace a baked tilapia filet. The same mix can make a velvety smooth Veloute´ Sauce to serve over a grilled chicken breast. Moreover, our Béchamel Sauce mix is the base for our Blue Cheese Sauce and Gorgonzola Sauce recipes. Looking at our product this way illustrates the benefits of using dry mix. Sauce mixes become customizable food art simply by adding a handful of fresh ingredients.

Likewise, a kid and senior-friendly Alfredo Sauce has a multitude of applications. It can be tweaked to form a Ragin Cajun, palate-pleasing blackened fish topper, transformed into a creamy, Memphis BBQ Parmesan Sauce, or whipped into a pasta-ready Garlic Alfredo Sauce. Do we have you mentally creating new dishes already?

Shrimp and Broccoli Alfredo

Shrimp and Broccoli Alfredo

Wait, we haven’t even discussed dessert! Satisfy the sweet tooth with Foothill Farms® Crème Anglaise Custard Sauce which is every bit as customizable as the entrée sauces. Crepes or bread puddings topped with Lemon Crème, Raspberry Rum Crème, and White Russian Crème will finish any dinner on a high note while Chocolate Peanut Butter Crème and Almond Crème beckon for a partner of ice cream or cookie wafers. Implementing dessert sauces stretches menu offerings and accentuates chefs’ craftsmanship.

Serve a sauce as a dip!

Serve a sauce as a dip!

If the goal is to take menu choices further without increasing food costs, trying dry sauce mix is worth the experiment or should we say EXPERIENCE! Trust us! Behind-the-scenes, our chefs enjoy seeing how many dishes one sauce mix can create!

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