Bordelaise and chasseur, robert and béarnaise. A good sauce can add maximum flavour, aroma and texture to your meat dishes. And there is nothing (and we mean nothing) South Africans love more than meat. We even have a national holiday that's assumed the nickname of Braai Day. That's when you know things are serious.
We won't get into that here. Moral of the oral? Almost every restaurant in this country serves some form of meat, and the way to keep your protein dishes interesting and fresh is to regularly pair them with a new and delectable sauce.
SAUCES: ADDING NEW FLAIR TO OLD FARE SINCE WELL, FOREVER
KEEP YOUR REGULARS COMING BACK FOR MORE!
We all know that regulars are an important part of any locally-owned restaurant; they keep your income steady; they tell other people about your restaurant; and they are more willing to be honest about your business. But how do you keep your protein dishes interesting and novel for regular customers? Sauces. That's how.
Yes, sauces are an easy way to expand your menu and offer diners exciting variations on dishes they traditionally enjoy. Plus, developing a range of delicious sauces doesn't mean you need to increase your stock of perishable goods. It's all about how you play it.
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