Business Insights

Knorr Professional Sauces Add Extraordinary Flavor to Your Holiday Menu

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Sponsored by Unilever Food Solutions

With Winter approaching and colder weather settling in, elegant, warm and hearty foods should be a highlight on your menu, but customers have become bored with the same old comfort foods. Take your Winter and Holiday Menu from ordinary to extraordinary with Knorr® Ultimate Demi Glace and Knorr® Ultimate Hollandaise Sauces.

Every foodservice product has its intended applications. The really good products out there (the ones chefs can’t live without) have uses that were unlocked through years of experimentation by creative chefs. And, whether you offer In House Dining, To Go or Take and Bake, you can count on Knorr Professional Sauces superior flavor, stability and consistency for an outstanding customer experience

These tips will give you the inside scoop on ways to use Knorr Professional Sauces beyond what might be printed on the label and help you take the ordinary to Extraordinary with Knorr.

Hack 1

Delicate Sauce for Seafood

How: Combine equal parts hollandaise with pureed roasted vegetable (like carrots or roasted peppers). Thin out slightly with water and fresh citrus (like lemon, lime or orange).

Why: Creates an entirely new sauce with different characteristics which pairs well with seafood due to its delicate yet flavorful qualities.

Hack 2

Vegetable Gratin

How: Use instead of a béchamel sauce for a creamy, decadent gratin.

Why: Sauce does not “break” like a traditional hollandaise sauce. It holds up to the heat of the oven and brûlées, turning golden brown and bubbly.

Hack 3

Tomato Sauce Enhancer

How: Add in powdered format to tomato sauce.

Why: Gives the sauce a rich, meaty flavor. It’s perfect for the base of a Bolognese or other meat sauce.

Hack 4

Compound Sauces

How: Use as the base for many other sauce variations. Add an alcohol like red wine, brandy, or port along with other ingredients for flavor like shallots, herbs, or mustard.

Why: Saves hours of time and labor to have the base sauce always ready, and it easily transforms into compound sauces in small batches, reducing waste.

Recipe Ideas

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