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.
Roasted garlic and/or roasted bone marrow. Soups, meat rubs, compound butters, whatever. The depth of flavours those two things add by themselves is amazing.