October 19th, 2018

The House Condiment

Make a flavor distinction for your operation.

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.

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