Fries are a staple at most bar and grill restaurants, but how can you make yours stand out from the competition? One way is to serve them with a variety of house-made dipping sauces. Here are three that your customers are sure to love.
Even those who think they hate mayonnaise will fall in love with this homemade version. Flavored with honey, garlic, and lime juice, it's the perfect match for salty fries. (And it's also quite tasty on burgers). The recipe makes about 24 little dipping cups' worth of sauce.
Place the egg yolks in a food processor, and pulse it a few times. Add the garlic, lime, honey, and salt, and pulse until the garlic is completely pureed. Turn the processor on, and drizzle the olive oil in slowly while the processor continues to run. Keep processing until the mixture becomes light and creamy. Transfer to a refrigerator container, and store until needed.
This mustard has a hint of tartness from the cranberries. Its red color also makes for a fun presentation. The recipe makes about 24 small cups of dipping sauce.
Combine all of the ingredients except for the whole mustard seeds in a food processor. Process until smooth and uniform. Transfer to a storage container, and stir in the mustard seeds. Store in the fridge until needed.
Spicy Brown Sugar Ketchup
A cross between barbecue sauce and ketchup, this sauce will appeal to spice-lovers and ketchup fanatics alike. The recipe makes enough for about 36 small cups of dipping sauce. Make sure you plan ahead since the sauce needs to be heated.
Combine the ingredients in a saucepan, and cook over low heat just until the brown sugar fully dissolves. Do not allow the mixture to simmer, or it may scorch due to the high sugar content. Let the sauce cool, and then transfer it to a refrigerator container to store. Even though it starts off warm, the sauce is best served cold. It will take about 2 hours to cool off in the refrigerator.
You can find ideas and inspiration from other restaurants like The Cedar Door.
Finding the problems inside your restaurant isn't always easy, especially if you are close to your employees. However, a few years ago I could tell that things weren't going well, and that I needed to do more to improve food quality. I started carefully evaluating every aspect of my restaurant, and before I knew it, I found little changes that made a big difference. This blog is all about making your restaurant a little bit better--one change at a time. You never know, the changed you make today might become the profits that you will make tomorrow. Check out the rest of this blog to learn more.