Dipping Sauces

Quick Reference

Product	Receiving	Storing	Once Opened / Prepped	Quality Serving	Hold Time
Dipping Sauces			Cooler	34°F – 41°F	4 days
Mayonnaise	Dry	Dry	Cooler	34°F – 41°F
Ranch Dressing Pack	Dry Storage	Dry Storage
Buttermilk	Cooler	Cooler
Honey Sauce	Dry Storage	Dry Storage
Bulliards Hot Sauce	Dry Storage	Dry Storage
Garlic Tabasco	Dry Storage	Dry Storage
Liquid Margarine	Cooler	Cooler
Sugar	Dry	Dry

Tools Needed

• Electric Mixer
• Wire whisk accessory
• Cut resistant glove
• 13 1/2″ rubber spatula
• Measuring cup
• Serrated knife

Health & Safety

Mixer Set Up

• Turn mixer on
• Ensure speed is to set to 1- if not, adjust to 1
• Ensure timer is set to 1:30- If not adjust to 1:30
• Put guard on mixer- Align the arrows on the mixer with the arrow on the guard. Lift up to get it on track. Twist until it locks into place.
• Attach wire whisk attachment for sauces Slide up, twist attachment and lower to lock into position
• Place bowl onto mixer and securing by locking the sides

Mixing

• Press start button on side
• After the mixer has completed the first 1:30 cycle, adjust speed to 2
• Start the mixing process for another 1:30
• Once the mixing process is complete, cup up the sauce

BBQ Sauce

• BBQ sauce is now pre-cupped. No mixing or portioning is needed.

Buffalo Sauce

• QA Standard:  Creamy. Thoroughly blended.
• Single Batch:
  • 1-gallon Bulliards Hot Sauce
  • 5 ounces garlic tabasco
  • 42 ounces liquid margarine
• Double Batch:
  • 2-gallons Bulliards Hot Sauce
  • 10 ounces garlic tabasco
  • 84 ounces liquid margarine
• Pour hot sauce into mixing bowl
• Measure and pour garlic tabasco into the mixing bowl
• Measure and pour liquid margarine into the mixing bowl

Comeback Sauce

• Comeback sauce is now pre-cupped. No mixing or portioning is needed.

Honey Mustard

• Honey Mustard sauce is now pre-cupped. No mixing or portioning is needed.

Ranch Dressing

• QA Standard:  Creamy, white appearance. Thick, rich consistency. Thoroughly blended.
• Single Batch:
  • 64 ounces buttermilk
  • 1 packet ranch dressing mix
  • 1 pouch mayonnaise
• Double Batch:
  • 128 ounces buttermilk
  • 2 packets ranch dressing mix
  • 2 pouches mayonnaise
• Measure buttermilk into a measuring cup and pour into mixing bowl
• Pour ranch dressing mix into mixing bowl
• Pour mayonnaise into mixing bowl- Use spatula to remove all the mayonnaise

Cupping Sauces

• The discard date is 4 days from the prepared date (Example: if BBQ sauce was prepared on 7 -7, the discard date would be 7-10)
  • EXAMPLE: Day prepared + 3 additional days = Discard Date
  • Prepared on 7^th + 8^th, 9^th, 10^th = Discard on the 10^th (EOD)
• Fill the soufflé cups to ¼” from the top of the cup (1 ½ ounces)
• Cover each cup with a soufflé cup lid and store in a white lug
• Place a dissolvable label on the outside of the white lug
• Write the discard date and time on the dissolvable label
• Place the white lug in the walk-in cooler
• ENSURE ALL INDIVIDUAL CUPS IN A LUG OR ON A TRAY HAVE THE SAME EXPIRATION DATE
• ROTATE LUG OR TRAY TO USE THE CUPS WITH THE CLOSEST EXPIRATION DATE FIRST
• IT IS CRITICAL TO NEVER PUT CUPS WITH DIFFERENT EXPIRATION DATES IN A LUG OR ON THE SAME TRAY
• The portioned cups of sauce may be held for up to 4 days at a temperature of 34°F – 41°F
• Discard any individual servings of sauce remaining at the end of day on the expiration date