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.
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.
Acid. Lemon juice, lime juice, vinegar, and/or wine. Salt and acid make the existing flavors fucking pop.
For anything cheesy, add a touch of nutmeg. Not enough to identify it, but enough to know that something changed.
Taste as you go.