As the old adage goes, there’s no place like home – especially when it comes to crafting creative dips, spices and spreads! While house-made charcuterie and hand-carved meats topped industry trends lists in years past, made-from-scratch condiments are outshining center-of-the-plate options. In fact, the National Restaurant Association ranked house-made condiments number two on its annual “What’s Hot” menu trends list for 2018. Capitalizing on the trend, chefs are going beyond serving traditional ketchup, mustard and mayonnaise, often adding ethnic flair through the use of sriracha, chipotle seasoning and various spices or herbs. Aiolis (garlic-seasoned mayonnaises) made with sriracha are also gaining popularity, research shows.
Ideas for you:
- Made “from-scratch” fare doesn’t have to be time-consuming. You might take a simple base, like Greek yogurt, then add seasonings like dill, garlic salt and black pepper to make a flavorful sandwich spread or vegetable dip.
- Aiolis are simple to prepare and you can make them ahead of time, refrigerating until you are ready to serve. An aioli variation idea is to mash avocado, garlic and salt together with mayonnaise, olive oil, lemon juice and black pepper for a fresh spread you can serve on scrambled eggs or with pita chips.
- You don’t need to replace every condiment on your menu with a homemade one. Start by looking for ways to add flair to one of your signature sandwiches or dishes with a from-scratch spread, such as spicy ketchup or roasted garlic aioli.
Want more trending menu ideas? Download entegra’s 2018 Top Ten Trends for Leisure.
Entegra Procurement Services regularly publishes blog posts on food trends and innovations in food services. Entegra is more than a group purchasing organization (GPO): Our team of procurement specialists implement strategic sourcing to bring the most value to your business. We help our clients, in many segments ranging from the healthcare supply chain to restaurant supply, to cut costs and consolidate their portfolios.