Are base sauces the key to success with Asian cuisine?

Are base sauces the key to success with Asian cuisine? Top restaurants and hotel groups believe it is. 

Ollie’s House

Ollie’s House is a trendy restaurant group with a tropical Pan-Asian menu inspired by travel in South East Asia and Bali. The menu offers a mix of Balinese cooking, Thai influences, some British touches and Korean sticky options. How can they offer so many different cuisines? The key is base sauces. 

“[Mustard’s] range of Asian base sauces enables us to create our own consistent dishes every time” – Adriana Lopez, Head Chef at Ollie’s House Parsons Green

What is a base sauce?

A base sauce is used to prepare flavoursome dishes very quickly. Tempering and slow-cooking has already been done, so the sauce is packed with flavour for service. You often find Indian restaurants starting with a base sauce which is then tweaked to the customer’s desired heat level and protein choice. 

Ollie’s House chefs very cleverly use a base sauce like Thai Red Curry to amplify flavour, paired with a perfectly cooked protein such as pan-fried salmon fillet. The same could be done with seared duck breasts, sautéed wild mushrooms or chicken thighs. Base sauces allow time and resources to be used more effectively on cooking proteins to order.

Michels & Taylor

Chefs for the hotel management group Michels & Taylor favour base sauces like Katsu Curry Sauce which is served with fresh vegetables and fluffy jasmine rice. Spice levels can easily be adjusted to customer requests, and vegetables can be changed according to seasonality. Other Asian sauces like Spicy Korean sauce have a dual purpose as a fiery dipping sauce or a sticky glaze for chicken wings. 

Consistency across shifts

Thai base sauces like Thai Green or Red Curry rely on a curry paste of fresh ingredients to achieve the strong aromatic flavours characteristic of Thai cuisine. Making each paste from scratch would drain a kitchen’s resources and result in a different flavour profile across shifts. 

John Porter for The Caterer explains, “Consumer tastes have broadened and the growth in popularity of world cuisine and fusion styles of cooking, means that customers expect to see a range of flavours on the menu. However experienced they are, expecting every chef to be just as familiar with Asian, Thai and Oriental flavours as they are with French or Italian is unrealistic”. 

Getting started

Ordering a base sauce is a great way to introduce and experiment with Asian flavours on your menu. You don’t need a chef experienced in the cuisine, and you can easily change proteins and vegetables based on customer feedback. Most importantly, it ensures that you serve a high quality consistent dish at all times. 

“I appreciate how reliable and efficient Mustard Foods are. They’re a longstanding supplier who always deliver the flavour and quality that our customers expect” – Oliver Norcliffe, Ollie’s House Owner

Are base sauces the key to your success with Asian cuisine? Contact our sales team for more information and samples to find out.