Culinology - December 2020 - 15

flavorful product will win in the long haul. "
Mr. Avery's latest innovation is Chicago
Sauce, which brings the seven toppings
associated with a classic Chicago hot dog
all together in one condiment. He combines
yellow mustard, chopped white onions, green
sweet pickle relish, dill pickle, tomato, pickled
sport peppers and celery salt into a single
shelf-stable condiment sold in 8-oz jars. The
sauce provides the home cook the ease of
making a Chicago hot dog at home without
buying all seven toppings.
Spencer Foods Inc., Westchester, Ill., is
rolling out Spirit & Co. sauces made with
liquor. The sauces use ingredients with
provenance; for example, Irish whiskey
is combined with honey mustard. Other
offerings include cabernet sauvignon steak
sauce, tequila green chile hot sauce, vodka
Italian tomato ketchup and bourbon smoky
bacon barbecue sauce.
" Our sauces help home cooks elevate their
everyday dining, " said Nick Spencer, owner
and creator of the new line.
High-quality ingredients typically
" premiumize " sauces and condiments.
Professional chefs, for example, have long
relied on crème fraiche to make fine-dining
cream sauces. The French-style cultured
cream is thick and rich, boasting 42%
butterfat.
" It adds decadence to any dish, sweet or
savory, " said Kara Young, communications
and outreach, Vermont Creamery,
Websterville, Vt. " A true work horse in the
kitchen, crème fraîche won't break at high
heat. It adds depth of flavor that is unmatched
in any pan sauce. "
Mr. Lane said, " Consumers are looking for
ingredients that take things up a level. Instead
of button mushrooms, maybe they're morels,
shitakes or truffles. "

because it can be used in both sweet and
savory applications. On the spirits side, our
bourbon reduction is a great go-to for both
dessert or main course applications. "
It works in caramel- and maple-flavored
dessert toppings. It can either be the
dominant flavor in a barbecue sauce or a
non-characterizing flavor that makes the
product stand out from the competition.
" Consumers are looking for flavors that
are comforting and familiar but with a slight
twist from the traditional, " said Jenifer Smith,
product development manager, Northwest
Naturals, Bothell, Wash. " Some of the trends
we are seeing include lower salt, reduced
sugar, natural and organic ingredients,
and pairings of unique flavors, such as
tropical yuzu, blackberry lemongrass and
raspberry chipotle. "

Vermont Creamery
manufactures a
variety of butters and
cheeses.

Consumers
are looking for
ingredients that they
perceive as premium.

Taking flavor up a notch
Culinologists often rely on reduced
ingredients prepared commercially rather
than attempt to do it in house. This ensures
batch-to-batch consistency.
" Wine reductions are popular because
they really add a punch of flavor to enhance
a sauce, " Ms. Greene said. " They are
particularly rich in flavor, and they add depth
and mouthfeel to prepared sauces. Balsamic
vinegar reduction is also a popular ingredient
DECEMBER 2020 | Culinology |

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Culinology - December 2020

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