Breadstick Sauce

We currently serve cold sauce with our garlic knots, breadsticks etc. I have bought a soup warmer to start serving warm sauce. My question is this, and I have not done any testing so maybe its no problem at all. I am assuming the health code will want it above 160. What happens when sauce just sits there above 160? Does it crust up? I will just test tonight to see, but was curious how everybody else does this

Hot hold is 138F, and a couple hours will cook the sauce. . . . flavor will change a bit over time as essentials evaporate and sugars caramelize. After 4 or 5 hours, it’s like being in a crock-pot/slow cooker that long.

Not bad, just a bit different and not a fresh taste exactly. Many folks prefer it that way.

We hold our marinara at around 145 for the full day…yeah, at the end of 14 hours there is a change in the profiles, but still not “bad” at all. I think if you simply make sure to stir it once in a while and keep the edges moved around you’ll be fine.