Mine probably isn’t that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.

  • kingthrillgore
    link
    fedilink
    59 months ago

    Worcestershire Sauce. It adds umami (anchovy drippings), smokiness (tamarind and molasses), acidity (vinegar), and salinity (anchovy drippings).

    • @Donebrach
      link
      29 months ago

      One of my favorite lazy-ass, basic meals is a pork chop with garlic mashed potatoes and a bowl of Lea & Perrins Worcestershire sauce to dip a fork of both in.