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
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    8 months ago

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

    • Donebrach@lemmy.world
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      8 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.