Sauces and gravies: from basics to dressings

The majority of Hungarian chefs use instant sauces from time to time, or on a regular basis. An increasing umber of special and exotic flavours are available. According to Zsuzsanna Bátori, brand manager of Unilever Magyarország Kft., Hungarian chefs are open to innovation and like to experiment with new things. The assortment of the Food solutions division includes the basic gravies used in catering. These products generally serve to help chefs in saving time by making complicated and lengthy procedures unnecessary. Condiment sauces, like Heinz Fokhagyma és Barbecue, distributed by Asix Distribution Kft, function as flavouring and topping. Asix also introduced three new flavours, Hot Chilli, Schaschlik, and Steak in April. According to Éva Gábor, brand manager, Heinz Baked Beans are also popular among Irish Pubs and higher category hotels. The excellent Italian pizza sauces are a national speciality. According to Vito Catale, managing director of Latinum Zrt., their products are popular in pizzerias and restaurants which offer original Italian flavours. The sauces of Quality Trade Kft. which also function as dips represent Asian flavours. János Miller, managing director is confident regarding success, as Asian flavours are very difficult to reproduce. – Hungarian guests are increasingly open to exotic flavours – points out Zsuzsanna Bátori. The expansion of the far Eastern chilli sauce product line of Knorr is proof of this development.. Vito Catale also thinks that our chefs are receptive to new flavours and willing to learn. This is why quality tomato sauces are increasingly used. Latinum organises presentations about the proper use of its products. Employees of Salty and Sweet Kft., the HoReCa distributor of Heinz regularly visit their partners, offering recipes, ideas and other forms of help. Unilever set up its team of HoReCa gastronomy consultants in 2007. The team receives continuous training in the Unilever Foodsolutions Chef Centre.