That’s what sauces do for food, adding incomparable flavor and star power to menu items, in addition to moisture and, of course, value.
In fact, many signature items are all about the sauce: pasta Alfredo; eggs Benedict with Hollandaise; biscuits and gravy; chips and salsa.
A sauce can be anything from a rich, buttery beurre blanc or a luxurious queso to a light, flavorful broth or a lively vinaigrette. It can be as simple as a pat of seasoned butter to melt onto a hot steak, or as complex and satisfying as a green curry mango sauce for dipping chicken satay. Sauce can be Italian (pesto), French (Gruyere), or Caribbean. It’s the signature touch of aioli instead of mayo on a sandwich, the luscious chocolate dessert sauce, the gravy on the mashed potatoes.
Sauces are the true shape-shifters of the menu-making world. A flavored butter, sauce, dressing, or gravy that can enhance several dishes keeps food costs, labor, and inventory in line. Depending on qualities such as flavor and thickness, a sauce can be used as-is or in additional uses such as a warm spread (for sandwiches, for instance) or a dip for finger foods.
Take Alfredo Sauce for instance. This classic cream sauce, adapted for a pasta recipe of the same name, has lots of other applications. Mix with pesto, roasted garlic, or tomato purée to create a sauce variation for pasta or pizza specialties. Add bacon to create carbonara, or fold the sauce together with cooked shrimp or lobster. You can even use Alfredo sauce in lieu of cream sauce or bechamel in a recipe—for instance, in an enhanced version of chicken pot pie.
Cheese sauce is another perfect example. The binder for mac-and-cheese and the topping for nachos and steamed broccoli can also be used to create a cheeseburger, fondue, or dip for fries. Thicken cheese sauce with a product such as cream cheese to make it more spreadable; or add flavor and body with products such as crumbled cooked chorizo or crabmeat to create a dip.
Almost any dish can be elevated with a dollop, drizzle, or splash of sauce. Sandwiches, sushi, pizza, cocktails, and even coffee benefit from a tasty drizzle of sweet, savory, or spicy condiments.
Try This: Ever-popular chicken wings can be turned into a signature finger food with the use of a finishing drizzle sauce that adds distinctive global flavor notes, such as Caribbean, Latin, or Vietnamese.
Keep reading for more inspiration and recipe ideas to use sauces across your menu.
Sauce Articles
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Recipes: Minor's
Thai Lemongrass BBQ Sticky Chicken WingsWhole Wheat Fettuccine with Cilantro AlfredoMisoyaki Salmon and Whole Grain BowlFire-Roasted Corn Esquites PizzaTeriyaki WingsLoaded Banh Mi FriesLobster Beurre BlancMaple Bourbon BBQ Fried Chicken BiscuitGarlicky Carrots and Leeks with Poblano Tahini Sauce
Recipes: Chef-mate Country Sausage Gravy
Country Sausage Breakfast EnchiladasSouthern FriesCountry Sausage QuicheChicken n’ WafflewichPotato Pancakes & GravySunrise PoutineSavory Loaded French ToastBiscuits and Gravy
Recipes: Stouffer's Alfredo Sauce
Alfredo Primavera with Whole Grain PastaCreamed Mushrooms, Gluten Free*Crispy Calamari with Alfredo Sauce, Gluten Free*Pear, Prosciutto and Arugula Pizza, Gluten Free*Carbonara Frittata, Gluten Free*Shrimp and Kale Penne Alfredo, Gluten Free*
Recipes: Chef-mate Cheese Sauces
Hot and Cheesy Crab DipBreakfast NachosEasy Pimento DipUltimate Grilled Cheese SandwichShareable Jalapeno Popper Dip
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