With stocks and sauces the backbone of most dishes, chefs and operators must pin down their offering and make intelligent choices when it comes to ready-made options. Anne Bruce reports
From jus to ketchup, syrups to dipping sauce, via balsamic glazes and pickles, sauces and stocks are the linchpin of a dish.
Operators can add value and pizazz to the menu with a well-placed tzatziki or pesto, making the meal more flavoursome and memorable and putting it on trend.
You need to be a premium member to view this. Subscribe from just 99p per week.
Already subscribed? Log In