White sauce?

[Ryanwb]

My sister just got a job as a waitress in a restaurant in Mesa that I can best describe as being "middle class". It's not a chain, but they are pretty busy most days.

Anywho, she needs to learn the menu and she discovered a horrifying secret in the kitchen. The white sauce, on the white sauce pizza is actually warmed Hidden Valley Ranch dressing. Straight out of the wholesale sized Tub-O-Ranch bucket.

What's worse, they market this white sauce as "alfredo" sauce. To add insult to injury, they charge $24.00 for this pizza.

Is this what America has become? It really sucks that you have to pay such a premium for not only good tasting food, but quality food as well in this city.

 

[Linderbee]

Wow. I've only had the opportunity to work in one restaurant; it was an Italian restaurant. The owners were from Sicily & took great pride in their food.

Sadly, yes, this is probably what America has become. Ranch & Alfredo are not at all similar...warmed ranch just sounds gross. ugh.

 

[AZZenny]

That's pretty bad! But Americans don't seem to take sauces too seriously. It's like 'Hollandaise' -- there's no telling what you'll really get. I've had everything from a bland cheese-flavored sauce to melted mayonnaise. Real Hollandaise, even the quick versions, is sublime.

 

[Linderbee]

That's pretty bad! But Americans don't seem to take sauces too seriously. It's like 'Hollandaise' -- there's no telling what you'll really get. I've had everything from a bland cheese-flavored sauce to melted mayonnaise. Real Hollandaise, even the quick versions, is sublime.

Love Hollandaise. LOVE it. (it's not spicy)

 

[schutd]

I make a great chili hollandaise. it most assuredly IS spicy.

God bless the mother sauces. Lets see if I can remember them...

Veloute
Sauce Tomate
Bechemel
Hollandaise
Espagnole (but I had to look that one up to confirm I was right...)

 

[Linderbee]

I make a great chili hollandaise. it most assuredly IS spicy.

 

[schutd]

FWIW, ranch dressing and pizza are delicious together. But its a downright shame to put it on as a sauce and bill it as alfredo. Expect menu markups of 300 - 400 percent. A good restaurant operates with a food cost of under 25 percent. That means that at 24 bucks that pizza costs 6 bucks to make. I HIGHLY doubt that. Some restaurants operate at under 20 percent food costs. RARELY are those restaurants worth eating at.

Its like my previous lament. Its costs good money to eat good food, and its a shame. Demand better, and the supply will change.

 

[phillycard]

They know that nine times out of ten, the customer won't question it. Me on the other hand, can be a real pain in the azz whn it comes to my food. I most assuredly would have been complaining about the pizza.

 

[Yuma]

That's pretty bad! But Americans don't seem to take sauces too seriously. It's like 'Hollandaise' -- there's no telling what you'll really get. I've had everything from a bland cheese-flavored sauce to melted mayonnaise. Real Hollandaise, even the quick versions, is sublime.

I had Hollandaise a few times and was like "what's the big deal?" Then we ate at the restaurant in Disneyland that is housed in the Pirates Of The Carribean (I think it's the Blue Bayou) and by then I had been diagnosed with celiac disease. The chef there made me a gluten free Hollandaise that was so good I literally licked the plate clean! You could taste the lemon in it, and it was just fantastic! The other times I had it, the cooks obviously didn't know how to make it. This chef at Disney probably had to alter the original recipe, and he still made it wonderful!

 

[abomb]

I bought some Hollandaise at Trader Joe's on Sat. The sample lady made some killer mac and cheese with it.

 

[Rivercard]

The sample lady

 

[BACH]

Hollandaise is only halfway there towards perfection....

From Hollandaise you go to Sauce Mousseline (Try it with blanched fresh green asparagus)

And then finally you go to the ultimative, the perfect, the mother of all....

Sauce Bearnaise..... :notworthy

 

[Mulli]

Hollandaise is only halfway there towards perfection....

From Hollandaise you go to Sauce Mousseline (Try it with blanched fresh green asparagus)

And then finally you go to the ultimative, the perfect, the mother of all....

Sauce Bearnaise..... :notworthy

Ooh, that is good. I am also a fan of the bechamel.