N ew pr od u cts ad de d - Gordon Food Service

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Featured on the cover, beginning at bottom then moving clockwise: Cuban Spice Rub (see page 18), Firecracker Sauce (22), Basil Pesto Peppercorn Dip (23), Three-Herb Butter (29), Raspberry- Chipotle Sauce (7), Sun-Dried Tomato Ranch Dressing (8), and Mediterranean Marinade (19).
sauces that add excitement Sauces are liquid gold for operators looking to update dishes, add flavor to their menus, and distinguish themselves from the competition. High-impact sauces transform ordinary dishes into craveable signature creations that are an integral part of a satisfying dining experience. Moreover, they answer customer demand for dishes they can’t—and aren’t likely to—prepare for themselves. “The demand for flavor is on the rise, and sauces offer operators an excellent way to add brighter, bolder, more compelling flavors to their menu,” says Gordon Food Service® Consulting Chef Gerry Ludwig, CEC. Industry research tells us that consumers are willing to experiment with bold new sauces for menu entrées, including hamburgers and sandwiches. Innovative international sauces are now being used as an alternative to traditional condiments from finedining to quick-service restaurants. Best of all, since they’re more of a low-labor assembly of ingredients than a complicated recipe, they’re easy for your kitchen staff to produce. Sauces and Salad Dressings 4 Spreads 10 Rubs and Marinades 16 Dips 20 Compound Butters 26
Page 1: flavor Ideas to add exciting flavor
Page 5 and 6: Southwest Chicken Salad with Smokin
Page 7 and 8: Asian Barbecue Sauce Yield: 1 Gallo
Page 9 and 10: Lemon Aïoli Yield: 2 Pints Reorder
Page 11 and 12: Ancho-Chili Mayonnaise on Grilled S
Page 13 and 14: Garlic Mayonnaise Yield: 2 Pints Re
Page 15 and 16: Apple-Horseradish Mayonnaise Yield:
Page 17 and 18: Beef Kebabs with Parmesan-Herb Rub
Page 19 and 20: Peppery Italian Rub Yield: 3 Cups R
Page 21 and 22: Tenderloin Steak with Creamy Steak
Page 23 and 24: Chipotle-Ranch Dipping Sauce Yield:
Page 25 and 26: Mango-Honey Mustard Dip Yield: 4 Qu
Page 27 and 28: French Toast with Dried Cherry Butt
Page 29 and 30: Sun-Dried Tomato Butter Yield: 2 Po
Page 31 and 32: Cilantro-Lime Butter Yield: 2 Pound

N ew pr od u cts ad de d - Gordon Food Service

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