1. food and drink
2. food
3. grains and pasta

Sauce
Guide
Tasty Explosion
tomer orders a
You want to make every dish a cus
call for dressing
special event, and special events
be as simple
up. Sauces do just that. They can
gside a crispy
as a dipping condiment served alon
of succulent
deep-fried appetizer or the drizzle
you serve them,
creaminess on a protein. Any way
ch.
sauces are a perfect finishing tou
to some bold
Let our Sauces Guide introduce you
flavor profiles.
tastes, ethnic favorites, and special
ce, explore the
Discover a buttery Hollandaise sau
e sauces, or
sweet and spicy world of barbecu
create a memorable noodle dish.
uring sauces
This guide also offers recipes feat
in sauces. They
that stand out. So put your trust
almost every
add great flavor and great value to
RECIPES
4
Thai Coconut Mussel Bowl
with Kimchee
6
Country Ribs with Sweet
Barbecue Sauce
8
Jalapeño Bottle Cap Burger
with Spicy Chili Sauce
12 Veal Marsala
10 Spinach Artichoke Fries
14 Fajita Philly Sandwich
16 Crunchy Shrimp Slider
with Creamy Cocktail
Mayonnaise
18 Dirty Rice
item on your menu.
3
Thai Coconut
Mussel Bowl
Yield: 1 serving
Reorder No. Description
661241
457341
332458
114721
198501
Recipe
424307
225037
596981
562688
299405
265829
Amount
Farm-Raised Chilean Blue Mussels
GFS® Heavy Cream
Unsweetened Coconut Milk
Gordon Signature® Asian Ginger Sauce
Jumbo Carrots, trimmed and julienned on a mandoline
Kimchee
Kosher Salt
Trade East® Regular Grind Black Pepper
Markon® Green Onions, sliced on long bias
Markon Fresh Basil, trimmed and chopped
GFS Unsalted Butter Print
GFS Medium Shred Coconut, toasted
1 lb.
4 oz.
2 oz.
1 Tbsp.
1 oz.
11⁄2 oz.
to taste
to taste
1
⁄4 oz.
1 Tbsp.
1 Tbsp.
1
⁄2 oz.
Preparation Instructions
Selling price $12.00
Cost Per Portion $3.80
Profit $8.20
Food Cost 32%
4
C O ST S
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Pour
the mussel liquor from a 1 lb. bag into a heated sauté pan, leaving mussels in bag. Add
heavy cream, coconut milk, carrots, and kimchee to the pan. Bring to a simmer. Season
to taste with salt and pepper. Add green onions, basil, butter, and drained mussels. Swirl
pan. Cook until just warmed through. Spoon the mussels into a warmed serving bowl.
Spoon vegetables from pan over the mussels. Pour any excess sauce over the mussels.
Sprinkle with the toasted coconut. CCP: required.
Kimchee
Yield: 64 1 oz. servings
Reorder No. Description
109620
225160
286982
424307
661651
960073
**
108642
428353
Amount
Markon Jumbo Spanish Onions, trimmed
Ginger Root
Nappa Cabbage, trimmed
Kosher Salt
Unseasoned Rice Wine Vinegar
Sambal Oelek Asian Chili Paste
Asian Fish Sauce
GFS Sugar
Markon Fresh Peeled Garlic, minced
8 oz.
2 Tbsp.
3 ct.
1
⁄4 c.
1
⁄2 c.
1
⁄4 c.
2 Tbsp.
1 Tbsp.
1 Tbsp.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Thinly
slice 12 oz. of onions on a mandoline. Finely grate ginger on a box grater. Trim off 11⁄2” to
2” off the top of the cabbage and discard. Slice the cabbage lengthwise into quarters.
Remove the tough inner core. Slice the cabbage ribs widthwise into 11⁄2” pieces. You will
need 3 lb. of trimmed cabbage. Place the cabbage and onions on a 2” perforated stainless-steel hotel pan. Place the pan of cabbage inside a 4” full stainless-steel hotel pan
to catch liquid that is extracted from the cabbage and onions. Sprinkle salt over top of
the cabbage and onions. Toss vegetables to evenly distribute the salt. Cover with film
wrap. Allow to rest at room temperature for 2-3 hours. Combine rice vinegar, sambal
oelek, ginger, fish sauce, sugar, and garlic in a large stainless-steel mixing bowl. Whisk
together thoroughly. Cover with film wrap and refrigerate until needed. Rinse the salt
from the cabbage under cold tap water. Pat dry well with paper towel. Add cabbage to
the rice vinegar mixture. Mix thoroughly until evenly coated. Place in a non-reactive
storage container. Cover and refrigerate for at least 4 hours. This is an Asian form of
pickling. Allow to cure for 1-3 weeks. CCP: required.
Asian Sauces
REORDER NO. CASE PACK
DESCRIPTION
114721
124524
202230
802850
802860
802870
381020
114681
149961
1/29 oz.
4/1 gal.
4/.5 gal.
4/.5 gal.
4/.5 gal.
4/.5 gal.
6/# 5 can
1/29 oz.
10/6.82 oz.
176721
294691
834290
308168
325201
6/.5 gal.
12/5 oz.
4/64 oz.
6/# 5 can
6/32 oz.
Gordon Signature® Asian Ginger Sauce
GFS® Soy Sauce
Asian Menu Classic Stir Fry Sauce
Asian Menu General Tso Sauce
Asian Menu Orange Ginger Sauce
Asian Menu Sesame Garlic Sauce
Ambrosia Oyster Sauce
Fontina Foods Tempo Teriyaki Sauce
Foothill Farms Asian Stir-Fried Rice
Seasoning Mix
Kikkoman Low-Sodium Teriyaki Sauce
Kikkoman’s Soy Sauce
Minor’s Ready-to-Use Teriyaki Sauce
Roland Hoisin Sauce
Tulkoff Tiger Sauce
** Available through the retail market.
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
5
Country Ribs
with Sweet
Barbecue Sauce
Yield: 1 serving
Reorder No. Description
Recipe
435170
238310
241814
Braised Country-Style Ribs
GFS® Sweet Barbecue Sauce
Sweet Potato Fries
Markon® Cole Slaw Kit
Amount
3 pc.
3 oz.
5 oz.
3 oz.
Preparation Instructions
Wash hands. Coat 3 pieces of the ribs with 2 oz. barbecue sauce and heat in a 350ºF
oven until just heated through. Prepare sweet potato fries according to package
directions. Prepare coleslaw according to package directions. Serve ribs atop sweet
potato fries. Drizzle 1 oz. of barbecue sauce on and around ribs. Garnish with a ramekin
of cole slaw. CCP: required.
Braised Country-Style Ribs
Yield: 24 servings
Reorder No. Description
259187
513962
Davis Creek Meats® Marinated Country-Style Pork Ribs
Trade East® Western Barbecue Spice
Water
Amount
24 lb.
14 oz.
as needed
Preparation Instructions
Wash hands. Coat ribs with barbecue spice. Place in 4” full-sized metal or foil hotel pans.
Add one cup of water per pan and cover tightly with lid. Braise in a 300ºF convection
oven or a 350ºF conventional oven for two hours or until meat is fork tender. Allow ribs
to cool. Store in covered containers under refrigeration until needed. CCP: required.
6
C O ST S
Selling price $12.00
Cost Per Portion $4.87
Profit $7.13
Food Cost 41%
Barbecue Sauces
REORDER NO. CASE PACK
810301
435170
567201
734136
420433
229245
4/1 gal.
4/1 gal.
1/5 gal.
4/1 gal.
4/1 gal.
2/1 gal.
425583
4/1 gal.
600330
265543
479365
513361
754684
514705
502308
109738
300209
212071
262595
4/1 gal.
4/1 gal.
1/5 gal.
2/1.5 gal.
4/158 oz.
1/5 gal.
4/1 gal.
4/1 gal.
1/5 gal.
6/80 oz.
1/5 gal.
DESCRIPTION
GFS Pit-Style Barbecue Base
GFS Sweet Barbecue Sauce
GFS Sweet Barbecue Sauce
GFS Traditional Barbecue Sauce
Billy Bones Barbecue Sauce
Cattlemen’s Carolina Tangy Gold
Barbecue Sauce
Cattlemen’s Kansas City Classic
Barbecue Sauce
Cattlemen’s Memphis Sweet Barbecue Sauce
Cattlemen’s St. Louis Original Barbecue Sauce
Cattlemen’s St. Louis Original Barbecue Sauce
Hellman’s Barbecue Sauce Dispenser Pack
KC Masterpiece Original Barbecue Sauce
Litehouse Original Barbecue Sauce
Litehouse Signature Target Barbecue Sauce
Open Pit Barbecue Sauce
Open Pit Barbecue Sauce
Sweet Baby Ray’s Barbecue Sauce
Sweet Baby Ray’s Barbecue Sauce
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
7
Jalapeño Bottle
Cap Burger
Yield: 24 servings
Reorder No. Description
533641
777587
710600
106968
Recipe
451360
198722
206032
284998
Amount
USDA Choice Ground Chuck Beef Steakburger Patties
24 ct.
GFS® Jalapeño Monterey Jack Cheese Slices
24 ct.
GFS Sesame Seed Hamburger Buns, thawed and toasted 24 ct.
GFS Extra Heavy-Duty Mayonnaise
6 oz.
Spicy Chili Sauce
6 ct.
Beer-Battered Jalapeño Bottle Caps,
7–8 pc.
prepared according to package directions
Markon® Jumbo Red Onion, trimmed and sliced
24 ct.
Markon 5x6 Tomatoes, trimmed and sliced
24 ct.
Markon Leaf Lettuce
24 ct.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Grill
burger to desired doneness. Top with the cheese and allow to melt. Spread ½ Tbsp. each
of mayonnaise and spicy chili sauce on bottom half of bun. Place burger on bun and top
with jalapeño bottle caps. Serve one slice of onion and tomato and one leaf of lettuce on
the side. CCP: required.
8
C O ST S
Selling price $11.00
Cost Per Portion $4.45
Profit $6.55
Food Cost 40%
Spicy Chili Sauce
Yield: 64 1 oz. servings
Reorder No. Description
124621
114771
225088
Amount
GFS Fancy Recipe-Style Chili Sauce
Trade East® Blackened Seasoning
Trade East Ground Cayenne Pepper
64 oz.
1 c.
1
⁄2 tsp.
Preparation Instructions
Wash hands. In a medium stainless-steel bowl, combine all ingredients and whisk
together until thoroughly blended. If a hotter sauce is desired, add a bit more cayenne.
Refrigerate in a covered storage container until needed. For best results, make sauce a
day ahead to allow flavors to fully develop. CCP: required.
Chili Sauces
Reorder No.
313025
124621
717680
Case Pack
6/#10 can
6/#10 can
4/107 oz.
Description
GFS Fancy Midwest Chili Sauce
GFS Fancy Recipe Style Chili Sauce
Ortega Chili Sauce Amigo Pouch
BLENDING
a signature sauce
can add to your restaurant
brand and help tell the
story of your food.
9
Spinach
Artichoke
Fries
Yield: 1 10 oz. serving
Reorder No. Description
Amount
412140
105589
325473
10 oz.
3 oz.
2 oz.
245860
421812
462551
596981
256455
264471
225002
GFS® Extra-Long Regular-Cut Fries, prepared
Spinach and Cheese Dip, prepared
GFS Quartered Artichoke Hearts, drained,
chopped and warmed
Primo Gusto® Alfredo Sauce, warmed
Primo Gusto Feather Shredded Mozzarella Cheese
Markon® Roma Tomatoes, trimmed and diced
Markon Green Onions, trimmed and sliced
Shredded Parmesan Cheese
Crown Collection® Cayenne Pepper Hot Sauce
Trade East Spanish Paprika
4 oz.
1 oz.
2 oz.
2 oz.
1
⁄2 oz.
1
⁄4 tsp.
1
⁄4 tsp.
Preparation Instructions
Selling price $7.00
Cost Per Portion $2.94
Profit $4.06
Food Cost 42%
10
C O ST S
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.
Prepare french fries and dip according to package directions. Place fries in a warmed
serving bowl. Using a teaspoon, dollop the warmed dip on top of the fries. Sprinkle the
warmed artichokes over the top of the fries. Ladle the Alfredo sauce over the fries and
top with mozzarella cheese. Place under a salamander or broiler to melt the cheese.
Sprinkle with tomato, green onion, Parmesan cheese, black pepper, and paprika.
CCP: required.
Demi Glace Sauces
Reorder No. Case Pack
244782
4/38 oz.
157261
4/1.75 lb.
106780
6/13.6 oz.
828410
1/16 lb.
Description
Custom Culinary Demi-Glace Sauce Mix
Knorr Demi-Glace Sauce Mix
Minor’s Demi-Glace Sauce Mix Concentrate
Strauss Oven-Roasted Veal Demi-Glace Sauce
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
Hollandaise Sauces
Reorder No. Case Pack Description
882391
4/38 oz.
GFS Hollandaise Sauce Mix
534552
4/1.5 lb.
Knorr Hollandaise Sauce Mix
Hot Sauces
Reorder No. Case Pack
264471
4/1 gal.
845809
12/5 oz.
403250
12/12 oz.
704229
4/1 gal.
557609
12/23 oz.
311138
24/5 oz.
838090
4/.5 gal.
403240
4/1 gal.
766420
4/1 gal.
470724
4/1 gal.
877930
4/1 gal.
444690
2/64 oz.
109827
24/2 oz.
156949
12/12 oz.
246911
12/17 oz.
Description
Crown Collection® Cayenne Pepper Hot Sauce
Cholula Original Hot Sauce
Frank’s RedHot Chile ‘N Lime Hot Sauce
Frank’s RedHot Original Buffalo Hot Sauce
Frank’s RedHot Original Cayenne Pepper Sauce
Frank’s RedHot Sauce
Frank’s RedHot Sweet Chili Sauce
Frank’s RedHot Xtra Hot Cayenne Pepper Sauce
Frank’s RedHot Xtra Hot Cayenne Pepper Sauce
Hotter Than Hot Louisiana Hot Sauce
Ken’s Foods Boom Boom Sauce
McIlhenny Tabasco Chipotle Pepper Sauce
McIlhenny Tabasco Hot Pepper Sauce
McIlhenny Tabasco Hot Pepper Sauce
Roland Sriracha Chili Sauce
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
Sandwiches and chicken dishes are the top entrées featuring
Buffalo-style sauce, accounting for 60 percent of its use.
—Technomic, MenuMonitor, 2011
11
Veal Marsala
Yield: 1 serving
Reorder No. Description
432040
227528
424307
225037
527881
413089
759309
**
106780
457341
**
762750
Amount
GFS® Pan & Grill Oil
GFS All-Purpose Flour
Kosher Salt
Trade East® Regular Grind Black Pepper
Veal Cutlet Slice, thawed
Markon® Cleaned Shallots, finely diced
Sliced Mushrooms
White Wine
Demi Glace Sauce Concentrate
GFS Heavy Cream
Marsala
Organic Baby Arugula
1 oz.
2 oz.
to taste
to taste
2 ct.
1 oz.
3 oz.
1 oz.
1
⁄4 oz.
1 oz.
1 oz.
1
⁄4 oz.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Add
oil to a heated sauté pan. Season flour with salt and pepper. Mix well. Dredge veal in
seasoned flour, lightly coating both sides. Add veal to pan at medium heat. Sauté one
turn until just cooked through. Reserve and keep warm. Add shallots, toss to cook. Add
mushrooms. Cook until tender. Add white wine. Simmer and reduce by half. Add demiglace and cream. Simmer and reduce to desired consistency. Add marsala. Simmer one
minute. Season with salt and pepper. Place the veal on the lower portion of a warmed
serving plate. Spoon sauce over top of the veal. Place the arugula on the plate next to
the veal. CCP: required.
Selling price $19.00
Cost Per Portion $9.51
Profit $9.49
Food Cost 50%
12
C O ST S
** Available through the retail market.
Italian Sauces
Reorder No.
245860
844761
850990
Case Pack
12/2.5 lb.
2/30 oz.
2/30 oz.
882410
213319
169196
594598
836381
110991
228011
709352
513981
178070
4/38 oz.
3/30 oz.
4/1 lb.
6/13.6 oz.
4/4 lb.
4/4 lb.
4/5 lb.
4/96 oz.
4/64 oz.
6/30 oz.
Description
Primo Gusto® Alfredo Sauce
Primo Gusto Fresh Basil Pesto Sauce
Primo Gusto Fresh Sun-Dried Tomato
Pesto Sauce
GFS Alfredo Sauce Mix
Carla’s Basil Pesto Sauce
Knorr Alfredo Sauce Mix
Minor’s Classic Alfredo Sauce Concentrate
Sandridge Refrigerated Alfredo Sauce
Sandridge Traditional Bolognese Sauce
Stouffer’s Alfredo Sauce Parmigiana
Stouffer’s Alfredo Sauce Pouch
Stouffer’s Marsala Sauce Pouch
Tulkoff Fresh Pesto
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
TOP SAUCES
on the menu
Full Service Restaurant
L imited Service Restaurant

BARBECUE

MARINARA

CREAM

MARINARA

TOMATO

BARBECUE

TARTAR

TOMATO

ALFREDO

RED
— Technomic, MenuMonitor 2012
13
Fajita
Philly
Sandwich
Yield: 1 serving
Reorder No. Description
219650
107891
588172
777587
129790
847208
488135
Amount
GFS® Sliced Sub Bun
GFS Pan & Grill Oil
GFS Marinated Philly-Style Sliced Chicken Breast, cooked
GFS Jalapeño Monterey Jack Cheese Slices
Sirloin Flat Philly Beef Steak, cooked
Flame-Roasted Peppers and Onions, heated
Fajita Sauce
1 ct.
2 Tbsp.
2 oz.
1 ct.
4 oz.
1 oz.
2 tsp.
Preparation Instructions
Selling price $8.00
Cost Per Portion $2.83
Profit $5.17
Food Cost 35%
14
C O ST S
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.
Preheat flat-top griddle to 350-375ºF. Brush oil on the inside top and bottom halves
of the bun. Place the two halves, grease side down, on the griddle. Cook until the flat
side is golden-brown, approximately 1-2 minutes. Evenly distribute on the bottom half
of the bun in the following order: cooked Philly chicken, cheese, cooked Philly beef, and
peppers and onions. Drizzle the fajita sauce over the sandwich and place the top on the
sandwich. Serve warm with fries and dill pickle spear. CCP: required.
Emerging
Sandwich
Sauces
From a list of
sauces, the five
most-popular
unusual sauces
customers would
order on a lunch
sandwich.
20%
Cajun
20%
33%
Avocado
Spread
Sweet Onion
26%
Chipotle
29%
Teriyaki
—Technomic, 2012 U.S. Sandwich Consumer Trend Report
Mexican Sauces
Reorder No.
222321
598461
837830
598445
488135
Case Pack
4/1 gal.
4/1 gal.
4/1 gal.
4/1 gal.
2/1 gal.
Description
Gran Sazon® Taco Sauce
Gran Sazon Enchilada Sauce
Gran Sazon Burrito Sauce
GFS Medium Picante Sauce
Knorr Fajita Marinade
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
15
Crunchy
Shrimp
Slider
Yield: 1 3-slider serving
Reorder No. Description
555801
538982
726524
462551
242489
Recipe
Unsliced Mini Brioche Buns, thawed
Buttermilk Breaded Popcorn Shrimp, flash fried
GFS® Sliced Mild Cheddar Cheese
Markon® Roma Tomatoes, trimmed and sliced
Markon Shredded Lettuce
Creamy Cocktail Mayonnaise
Amount
3 ct.
12 ct.
1 ct.
3 ct.
1
⁄4 oz.
1 oz.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Slice
the buns in half. Place under a heated salamander or broiler. Toast until golden-brown.
Place the bottom halves of the buns on a warmed serving plate. Place four shrimp on
each of the bun bottoms. Slice the cheese into 3 equal slices and place one slice on top
of the shrimp. Place under a heated salamander or broiler to melt the cheese. Place a
tomato slice on top of the cheese. Place the lettuce on top of the tomato. Spread the
cocktail mayonnaise on each of the bun tops. Place the tops on the sandwiches. Garnish
as desired. CCP: required.
16
C O ST S
Selling price $7.00
Cost Per Portion $2.28
Profit $4.72
Food Cost 33%
Creamy Cocktail Mayonnaise
Yield: 56 1 oz. servings
Reorder No. Description
131920
335371
424307
225061
Amount
Gordon Signature® Real Mayonnaise
GFS Seafood Cocktail Sauce
Kosher Salt
Trade East® Restaurant Grind Black Pepper
32 oz.
24 oz.
1 Tbsp.
1 tsp.
Preparation Instructions
Wash hands. Place all ingredients in a stainless-steel mixing bowl. Mix thoroughly.
Transfer to a covered storage container and refrigerate until needed, up to 5 days. CCP:
required.
Seafood Cocktail Sauces
Reorder No. Case Pack
335371
4/1 gal.
416088
6/32 oz.
Description
GFS Seafood Cocktail Sauce
Tulkoff Seafood Cocktail Sauce
X
X
Every food takes on a
new profile with sauce,
connecting cuisines from the
Carolinas to the Caribbean
to Indonesia.
17
Dirty Rice
Yield: 12 8-oz. servings
Reorder No. Description
Amount
432040
446548
206059
793469
198536
200778
424307
225061
556662
513628
513733
225177
109835
264471
261564
⁄2 oz.
1 1⁄2 oz.
1 oz.
1 oz.
1 oz.
1 oz.
to taste
to taste
8 oz.
1
⁄2 tsp.
1
⁄2 tsp
1
⁄4 tsp.
1 tsp.
1
⁄4 tsp.
2 oz.
GFS® Pan & Grill Oil
Hot Cajun Andouille Sausage Rope, thawed and sliced
Green Peppers, trimmed and diced
GFS Roasted Red Peppers, drained and diced
Markon® Jumbo Celery, trimmed and diced
Markon Jumbo Spanish Onions, trimmed and diced
Kosher Salt
Trade East® Restaurant Grind Black Pepper
GFS Rice Pilaf with Orzo, cooked
Trade East Basil Leaf
Trade East Oregano Leaf
Trade East Rubbed Sage
Worcestershire Sauce
Crown Collection® Cayenne Pepper Hot Sauce
Hearthstone® Chicken Broth
1
Preparation Instructions
Selling price $5.00
Cost Per Portion $1.61
Profit $3.39
Food Cost 32%
18
C O ST S
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.
Place oil in a heated sauté pan. Add sausage. Cook until browned and just heated
through. Add green peppers, roasted red peppers, celery, and onions. Cook until
vegetables are browned and tender. Season with salt and pepper. Add cooked rice,
basil, oregano, sage, Worcestershire sauce and Tabasco sauce. Season with salt and
pepper. Toss together thoroughly. Add broth and swirl pan. Cook until just heated
through. Spoon the rice into a heated serving bowl and garnish as desired.
Specialty Sauces
Reorder No. Case Pack
114748
1/29 oz.
221040
1/29 oz.
114751
114691
114701
221050
270504
222437
431541
150398
216810
208779
661511
1/29 oz.
1/29 oz.
1/29 oz.
1/29 oz.
12/8 oz.
12/#5 can
4/48 oz.
4/64 oz.
4/.5 gal.
4/2.5 lb.
12/32 oz.
Description
Gordon Signature Caribbean Jerk Sauce
Gordon Signature Horseradish
Peppercorn Sauce
Gordon Signature Kentucky Bourbon Sauce
Gordon Signature Parmesan Garlic Sauce
Gordon Signature Sweet Habañero Sauce
Gordon Signature Tropical Rum Glaze
GFS Horseradish Sauce
Campbell’s White Cream Sauce
Grey Poupon Bistro Sauce
Knorr Caribbean Jerk Marinade
Minor’s Bourbon-Style Sauce
Minor’s Garlic Herb Sauce
Roland Indian Major Grey’s Mango Chutney
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Steak Sauces
Reorder No.
574860
109711
328286
150983
109835
Case Pack
4/3 ct.
24/5 oz.
12/15 oz.
24/5 oz.
24/5 oz.
Description
Crown Collection® Steak Sauce, 10 oz.
A.1. Steak Sauce
A.1. Steak Sauce
Heinz 57 Steak Sauce
Lea & Perrins Worcestershire Sauce
Roasted Garlic
e
tal Marinad
en
Orange Ori
3 c.
⁄4
® Steak Sauce
Collection
n
w
ro
C
60
5748
3 Tbsp.
® Soy Sauce
124524 GFS
2 1 ⁄2
Marmalade
e
ng
ra
O
428590
1 tsp.
⁄2
Tbsp.
r
® Ground Ginge
st
Ea
e
ad
513695 Tr
Instructions
ell
Preparation
ients until w
Mix all ingred
s.
e last
th
nd
g
ha
h
rin
as
du
W
baste steaks
to
se
e.
U
ad
d.
blende
as a marin
of grilling or
two minutes
X
X
X
X
X
Sauce
574860 Crown
Collection® Stea
k Sauce 3 Tbsp
.
467596 GFS® He
avy Duty Mayon
naise 3⁄4 c.
136026 GFS Ro
asted Garlic, m
ashed
2 Tbsp.
513695 Trade
East® Paprika
1 Tbsp.
Preparation In
structions
Wash hands. Be
at ingredients wi
th wire whisk
until well blende
d; cover. Serve
cold as a burger
topping or as a
dipping sauce
for fried foods,
such as chicken
fingers.
19
UP022013/45132/6M
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