FSR October 2022

CHEFS & INGREDI ENT S NOW SERVING

Getting Saucy

TREVOR GRINER Rich in flavor but low in cost, sauces and marinades spice up menus.

CHILI CRISP IS AN OIL-BASED SAUCE THAT PACKS HEAT AND TEXTURE.

M C CORMICK FOR CHEFS

IN TERMS OF quick and cost-effective ways to impart flavor, marinades and sauces are hard to beat. Like spices and herbs, a little goes a long way with both, which can be applied pre- or post-cooking. “Sauces and marinades are one of the best ways to customize a menu,” says Kevan Vetter, executive chef and director of culinary development at F&B manu facturer McCormick. “ ey add great fla vor, without being intimidating. ere’s a lower risk there as well when you use a sauce to dip or spread onto a dish.”

In practice, Vetter is a fan of the “plus one” technique. “A really important distinction when you’re introducing marinades, condi ments, and sauces is potentially pairing up with something new and adventur ous,” he says. e chef recommends starting with a common base like mayonnaise or mus tard and then adding one or two more ingredients for a fresh take. A common example of this method is mixing brown sugar into mustard.

“You can take mustard to an entirely different place,” he says, adding that the brown sugar–mustard combina tion can be used as both a marinade (for proteins like pork) or a sauce for sand wiches. “ ere are no boring sandwiches out there if you’re using the right condi ments,” he says. Among Vetter’s favorite plus-ones are maple mustard, Cajun blue cheese dressing, and mango-habanero ranch. He says these types of sauces are great for operators who want to utilize ingre

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FSRMAGAZINE .COM

OCTOBER 2022