By Steve Black
As chef for a convention hotel, I have seen and continue to use, a lot of pre made Sauce mixes. With the improvement of food service products, I strongly recommend to all of you sports fishermen & women, to take a close look at the spice/sauce section of your local supermarket and try the ones that sound good to you. Here is some information on brands with good products and reputations that I like to use;
- Fischer & Wieser Specialty Foods-www.jelly.com is their website for an interesting and unique selection of dressings, sauces, rubs, salsa and spreads that can be matched with everything that swims in the ocean, flies or lives in the forest. Recently, I tried the Sweet, Sour & Smokey Mustard Sauce, Pomegranate & Mango Chipotle Sauce, Mango, Ginger Habanero Sauce and their Original Rasberry Chipotle Sauce with some grilled halibut that I caught recently trolling small Yozuri Deep Diving lures off of North Island-Coronado. They were all very good and I can tell they would be great on roasted pork and chicken as well.
- Weber Sauce Mixes-I was pleasantly surprised to find these, and with the trusted performance of their grills, I had to try them. They are all a powder mix that you add, water, vinegar and olive oil to and marinate your fish before grilling. Black Pepper, Italina Herb, Tomato-Garlic Pesto and Chipotle were the ones I tried, and they were all pleasing.
- Knorr is a company that has been making powdered sauce mixes for decades. Try their Hollandaise and Bearnaise sauce mixes. All it takes is to melt some butter, melt in the powdered sauce mix to avoid any lumps, then add the milk, turn on high and keep stirring until it thickens up. You can season it a bit more if you choose. I usually hit it with a bit more salt and fresh ground black pepper. They also have some soup mixes that work as Helpful kitchen aids in making creamed spinach (which is great for fish), carrot and brocolli puree or mashed potatoes.
- McCormick is another well know brand
The bottom line is that these mixes are prepared and measured out for you and require some minimal cooking skills and additional products to finish them, but the end products will make anyone look like a pro. Use them for sauces as directed, or for marinades. I also like to mix them up, as a lot of modern cooking these days is derived for mixing and matching infusion.
If you are really pressed for time, melted butter, chopped parsley, chives, garlic, salt, pepper & lemon is always a winner.