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.
Half a teaspoon of mustard to any creme-based sauce. People dont think it will taste good but once you try it… Doesnt matter if you dont like mustard on its own. But it just adds that different flavor, similar to how salt changes it, without wanting the dish to taste like salt.
And it helps the emulsion! Keeps everything thick and creamy.