The year 2006 has clearly shown the culinary industry an array flavors chosen by the consumers. A recent article in Restaurants & Institution, USA’s food and business trend magazine, speaks about the preferences of the customers in the categories of spicy, tangy, sweet and savory flavors. The flavors in the dipping sauces can be customized as per the preference of the customer to a particular entree. The formula of pairing wine with food is translated here with the customer taking the lead in dunking their appetizers and entrees into the sauces.
However, various restaurants present dipping sauces to the customers in different ways from matching their entrees with particular sauces, to presenting an array of dipping sauces to go with a single entree, while some restaurants push forward the importance of a particular meat for the customer to recognize the discipline attached to it. But in all the cases dipping sauces are made open to the customers, as this practice of having personalized sauces has what given sauces an elevated position and not just an accompaniment to an entree.
