Savor the Success: Signature Sauces

Signature sauces, condiments and other unique flavor profiles may help build your brand

At the award-winning, Afro-Caribbean restaurant Tatiana by Kwame Onwuachi in New York, the sociable chef deftly explores the bold flavors of his rich, multicultural heritage. A crispy okra appetizer gets all dressed up in peppa, a sweet, sour and mildly spicy sauce made in-house with cane vinegar, tomatoes, onions, raisins, ginger, peppers, clove, black pepper, thyme, mangoes and orange peel. The popular West African seasoning suya punches up Onwuachi’s signature short rib pastrami entrée. And sorrel, the staple Jamaican beverage made from fresh hibiscus, serves as the key ingredient for a blood orange sorbet dessert.

Onwuachi unapologetically celebrates his culture through his food, and it’s working as demonstrated by the months-long waitlist for a reservation at Tatiana. His creative sauces, glazes and more are a big part of that success.

“If a dish tells a story, it has a soul,” Onwuachi explains. “You’re not just cooking for perfect seasoning, you’re cooking to share something with someone, whether that’s a story or nostalgia or a feeling.” That’s something certainly to consider as more foodservice operators look to explore new and exciting flavor profiles for their menus.

According to Datassential, 63% of consumers say an innovative sauce or flavor would make them more likely to choose a dish with that sauce in a foodservice establishment. Additionally, 59% of foodservice operators say that consumers are demanding unique (spicy, premium, globally inspired, etc.) sauces, condiments and dressings, which can make all the difference with repeat business.¹

Unique sauces and glazes help in driving traffic

In that same Datassential report, 81% of foodservice operators say that having the right sauces and dressings is essential to creating craveable dishes that their customers love. But just how difficult is that to pull off? Experts say that it’s important to balance familiarity with something new, such as simply topping a classic cheeseburger with an unconventional condiment and/or sauce. 44% of consumers look forward to getting a signature sauce, condiment or dressing at a particular restaurant.¹

Let’s explore some trending, yet approachable sauces, condiments, glazes, etc. that may be a great fit for your menu.

Aioli

Aji Amarillo: Traditional Peruvian cuisine calls for this yellow chili pepper, which is simultaneously sweet and extremely spicy. That means it’s safe to say proceed with caution when adding this ingredient to an aioli. It’s also great as an addition to scrambled eggs or roasted vegetables.

Gochujang Maple Lime: Gochujang, a fermented red chili paste that’s sweet and spicy, serves as a staple in Korean cuisine. It’s so popular that there’s even an annual festival celebrating it in South Korea. Gochujang glaze has grown 50% over the past four years and is expected to grow 76% over the next four years on menus.² By itself, it may be used to amp up soups and stews or to marinate meats. When used as part of an aioli, gochujang is great as an addition for a crudité platter or an appetizer of sweet potato fries.

Alabama White BBQ: It doesn’t need to be a global flavor to pique customers’ taste buds. Invented almost a century ago at Big Bob Gibson Bar-B-Q in Decatur, Alabama, this concoction is more of an aioli than BBQ because it contains vinegar and mayonnaise. Whatever it is, Alabama White BBQ tastes amazing when paired with fries.

Chutneys and glazes

Harissa: A hot chili pepper paste native to North Africa, harissa is quite versatile. It can be used to spice up a simple sweet potato side dish. Also, consider adding it to a potato breakfast taco to brighten up the flavor profile. And for a spicy dipping sauce that’s certain to get repeat customers.

Mango Curry: Operators are always looking to brighten up vegan or vegetarian dishes, which can sometimes feel like an afterthought on menus. Mango curry—sweet with a little heat—offers something craveable to a roasted vegetable entrée over rice or noodles. The tempting flavor profile may also be used as a dipping sauce alongside a platter of fries.

Maple Syrup and Wasabi: One of this year’s biggest trends for Gen Z is “swicy,” and it shows no signs of slowing down. A recent report in Daymon’s March 2024 Flavor Report states that 53% of Gen Z consumers prefer “swicy” heat, which combines sweet and spicy as a flavor profile.³ That includes unconventional combos like maple syrup and wasabi, which can be used for edamame or waffles.

Onion Tamarind Chutney: Often associated with classic Indian cuisine, chutneys are condiments or spreads made from chopped fruit cooked with vinegar, spices and sugar. They’re similar to jams or relishes, yet more acidic and used mostly in savory foods. For example, an onion tamarind chutney, which can be made by using Simplot’s RTE Caramelized-Style Onions, may be used to flavor sandwiches, salads or burgers.

Ube: Native to the Philippines, ube is a purple-hued yam/sweet potato with a distinct nutty, vanilla flavor. Datassential notes that 47% of foodservice operators say that trend-forward sauces, condiments and dressings help them differentiate from competitors, and that’s certainly the case for Wake ‘n Bacon in Chicago. The Chinese-Filipino eatery’s Ube Flap Jack Stack—made by infusing ube chutney into the pancake mix—is a crowd pleaser. Ube is also used to glaze doughnuts, cakes and cupcakes or to flavor ice cream, milkshakes and milk tea.

Flavored ketchup

Banana Ketchup: Speaking of the Philippines, banana ketchup also originated in the Southeast Asian islands. It’s made from bananas, sugar, vinegar and spices, and tastes slightly sweet, yet tangy. It may be used as a marinade or drizzled over burgers, fries, eggs or rice.

Salsas

Avocado Salsa or Hot Sauce with Tomatillo: Chips and salsa are pretty much standard on most appetizer menus, so it’s important to stand out. Punch it up with Simplot’s flavored avocado spreads and tomatillos for a different spin on the staple. Avocado salsa is predicted to grow 29% over the next four years on menus, so you’ll be on the right track.²

Avocado and Fruit Salsa: Another avocado-forward condiment, Avocado and Fruit Salsa is the ideal for complement to tortilla chips or used as a topping for grilled chicken or broiled whitefish.

To see more signature, housemade sauce ideas, check out these recipes from the Simplot Culinary Team:

Aji Amarillo Ketchup and Tomatillo Avocado Hot Sauce
Both are featured in the Sonoran Hot Dog Recipe
View Recipe »

Roasted Corn Hot Sauce
Featured in the Breakfast Crunch Wrap Recipe
View Recipe »

Avocado Green Goddess Sauce
Featured in the Beer Can Braised Chicken Recipe
View Recipe »

Cilantro Mint Chutney and Harissa Butter Sauce
Both are featured in the Seekh Kebab French Taco Recipe
View Recipe »

¹ Datassential Sauces, Condiments, and Dressings Keynote, August 2022
² Datassential MenuTrends YE, March 2024
³ Daymon’s March 2024 Flavor Report