How valuable are signature sauces to the success of a menu item—and to a brand’s very identity? Look no further than TikTok, where enthusiasts continually attempt to recreate the unique flavor characteristics of proprietary sauces from dozens of top chains, like Chick-fil-A, Wendy’s, Outback Steakhouse and Raising Cane’s. Such copycat attempts are representative of that age-old practice of imitation as the sincerest form of flattery.

Sauce is often the most trend-forward flavor element in a recipe build. A single dish can be reinvented in numerous ways with the simple application of various sauces or dressings. But menu development can and should go deeper, thoughtfully exploring how the contrasts and complements of fundamental flavor profiles are manifested through sauce and ingredient pairings. Then, the results can be downright transformative.

Chefs and menu developers are lifelong students of flavor, continually raising their understanding of the nuances of the flavor continuum. The culinary team at Girard’s Food Service Dressings, an entity of HACO Culinary, has the expertise and passion to partner with foodservice operators in this field of study. From creating custom dressings and sauces that may one day be imitated on TikTok to helping customers take best advantage of its extensive portfolio through menu inspirations, trend research and flavor education, Girard’s is a thought leader that can deliver a culinary advantage.

FINDING FAVOR IN FLAVOR

Whether you want to refresh your own flavor knowledge or help kitchen—and even marketing—team members better understand the implications and opportunities of different ingredient pairings, start by visiting Girard’s website to explore its flavor profile matrix. The brand has categorized its extensive portfolio of dressings, sauces, vinaigrettes and mayonnaises into five different “flavor buckets”: Bold, Tangy, Zesty, Savory, Acidic. Each flavor profile features a brief description, along with suggestions for ingredient pairings that balance or enhance key flavor characteristics. Products from Girard’s that fit the category are identified with a high-definition photograph that allows users to see ingredient particulates, as if they were looking at a sample in their hands.

Mike Dean, national accounts and culinary manager, Girard’s, looks at this website daily—it’s actually his browser’s home page. He’s continually reviewing it and making changes to ensure it’s a tool that customers can truly use. “We all know the big four flavor elements: fat, salt, acid, heat. But that’s such a broad stroke,” explains Dean. “With this web tool, we’re aiming to explain the balances and explore the characteristics, so the team really understands why you cant just add acid on acid.”

Dean reflects on how his own knowledge of flavor building began with an early mentor’s concept of examining the whole flavor continuum to identify every sensation of a bite. “What was the bang factor? What really resonated? What are the base notes? What are the lingering characteristics?” he recounts. And then, using the flavor continuum model, the next step was to create component continuums to understand the balance between them, he explains.

The approach of this visual tool is inviting and interactive, prompting users to explore how best to increase the presence of dressings and sauces across the menu. The site provides something of a “roadmap” to help chefs and all their team members leverage flavor development principles in recipe ideation.

But even chefs with a solid understanding of flavor can put the site to good use. “This is a jumping off point before we even talk on the phone, so we can be more productive and effective in sending samples that will address needs and solve problems—especially when meeting strict LTO timelines,” says Dean. “It can be a validation for decision-making.”

Here’s a “taste” of what you can expect when using this resource.

Bold
Sharp, earthy notes deliver strong flavor without creating a polarizing experience. Perfect in marinades for braised beef, as a baste on broiled haddock, a dip for a root veggie medley and more.
Balances Tangy/Sweet ingredients, from carrots, corn and sweet potatoes to squash, beets and most fruits.
Balances Savory/Salty Ingredients, such as mushrooms, bacon, cured meats and other proteins.
5 Product Examples: Champagne Mustard Vinaigrette, Chipotle Salsa Ranch, Garlic Mayo Aioli, Hot Thai Peanut and Southwestern Mesquite

Tangy
An essence of sweetness as well as tartness tingles the tongue and brightens the dish. Add it over a steakhouse chop salad, toss with pan-fried zucchini or use as a dip for housemade potato chips.
Balances Acidic Ingredients, including lemon, vinegars, tomato paste, yogurt and sour cream.
Balances Bold Ingredients, like hot sauce, horseradish, arugula, wasabi and jalapeños.
Balances Zesty Ingredients, such as okra, kale, coffee, broccoli and spinach.
Enhances Savory Ingredients, like mushrooms, tomatoes, bacon and proteins.
5 Product Examples: Agave Lime Vinaigrette, Carrot Ginger Miso, Country Dijon Mustard, Cranberry Poppyseed and Hawaiian Luau Plum BBQ Sauce

Zesty
Rich, peppery flavor brings spiciness from across the spectrum into the menu. Try it in elote salads, alongside crudités or in plantain and black bean arepas.
Balances Tangy/Sweet Ingredients, like parsnips, fruits, carrots, squash and peas.
Balances Acidic Ingredients, such as lemon, tomato paste, yogurt and pickled veggies.
5 Product Examples: Burger Sauce, Creole Remoulade, Green Goddess, Seacliff Cocktail Sauce and Zesty Fry Sauce

Savory
Deep, rich, umami components invigorate the palate and amplify the application. Introduce it into fresh, premium wraps, pair it with gochujang chicken wings and more.
Enhances Bitter/Zesty Ingredients, like broccoli, spinach, kale and okra.
Enhances Tangy/Sweet Ingredients, ranging from carrots and fruits to sweet potatoes and corn.
5 Product Examples: Classic Caesar, Garlic Parmesan Aioli, Chinese Dressing, Buttermilk Farm and Classic Chunky Bleu Cheese

Acidic
Vinegar and citrus-driven flavors pinpoint the place where commanding and complementary meet. Use it as a drizzle over grilled scallops, a baste for pork roast or tossed in a fruit-forward salad.
Balances Bold Ingredients, including hot sauce, arugula, radishes and wasabi.
Balances Tangy Ingredients, like peas, fennel, squash, fruit and carrots.
Enhances Savory Ingredients, such as mushrooms, tomatoes, bacon and cured meats.
5 Product Examples: Balsamic Glaze, Greek Feta Vinaigrette, Olde Venice Italian, Lemon Honey Poppy Seed and La Scala Vinaigrette

The website also allows users to search for product solutions by flavor profile, package size and health claims. Plus, menu inspirations showcase a wide array of opportunities. “The website is a great starting point for most chefs and menu developers as they look to build out new items for seasonal applications and core menus alike,” says Russ Ferreira, national accounts manager (east). “It has all the information they need.”

Girard’s new Pumpkin Patch Dressing is the hero in a Pumpkin Spice Chicken and Quinoa Bowl, featuring grilled chicken, fresh tomatoes, onions, roasted sweet potatoes, chickpeas and quinoa. There’s a place for innovation with classic flavors, as well. The Loaded Waffle Fries are topped with chives, bacon pieces and Girard’s Classic Chunky Bleu Cheese.

SAUCES TO SAVOR

While Dean doesn’t necessarily expect chefs to use the website to inspire significant flavor play with multiple dressings, he does believe the flavor buckets can help identify new recipes to create added versatility for particular products. “Let’s say I have this Champagne mustard dressing that I use in one application—what else is going to provide balance with those flavors?” he asks rhetorically.

Ferreira suggests bringing in one item from each of the five flavor buckets to act as core items in your pantry. “Once these are inhouse, you can create plus-one variations to produce signature sauces,” he notes. The flavor buckets on the site can help to determine what enhancements might work best to tweak the flavor profile of the sauce.

Still there are ways to mix and match existing products. For example, says Ferreira, “You could use Thai Peanut Sauce as a dressing for an udon noodle cold salad, topping it with a grilled fish or shellfish basted in Mango Curry to deliver a nice balance of flavor and color.” Dean also thinks the salad realm is where two sauces or dressings can meet. “Maybe you are doing a Southwest salad. You could toss most of the ingredients in a ranch dressing, then add tortilla strips to the top of the salad and drizzle some balsamic as a finish.”

Meanwhile, Girard’s continues to innovate, regularly launching new products that can help a foodservice customer stand out from the competition. Two of the latest are: Agave Lime Vinaigrette and Pumpkin Patch Dressing. Dean expects the first to be able to lean on the buzz-worthiness of “agave.” But he worries that too many operators and their customers will relegate the pumpkin product to a seasonal option. “Pumpkin is so typecast,” he laments. “But I could find a place for it on the menu any time of the year. I made a roasted root salad—with parsnips, carrots, Peruvian potatoes, purple potatoes—and tossed the veggies in the Pumpkin Patch dressing after. It’s one of the best salads I’ve made in the last four years.”

While dressings and sauces continue to find the most steady applications on chicken sandwiches, starter and entrée salads, according to Technomic, Girard’s continues to work to help operators understand how sauces can carry flavor all across the menu. This is because “We’re more than a dressings and sauces company,” says Dean. “We’re a flavor company.”

Dress your best across the menu. Click here to get a taste!