With the flavors of sour cream, lobster, shrimp and a hint of delicate spices, Griffith's Cardinal Sauce is the perfect complement to baked or broiled seafood, or as an interesting base for seafood casseroles and thermidors.
Griffith Laboratories' new line of Classic Instant Sauces are made for the foodservice operator and processor who need consistent quality and savings all in one. As with all of Griffith's premium sauces, preparation is a breeze. Just add hot water and stir. The sauce mixes up rich and creamy from the start and is steam table, retort and freeze-thaw stable.
Griffith's Cardinal Sauce is definitely the choice to make to add a touch of classic flavor to a variety of seafood dishes.
For more information on Griffith Laboratories' Classic Instant Sauces, or to receive samples, please contact Chris Carr, 1-800-346-9494, or e-mail
Griffith Laboratories, located in Alsip, Illinois, has been a leading provider of flavor and texture systems for the foodservice and processed foods industry since 1919.
*Samples sent to companies only.
Griffith Laboratories, 1 Griffith Center, Alsip, IL 60658. Tel: 708-239-2353; Fax: 708-389-4055.