this post was submitted on 19 Mar 2024
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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.

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[–] PancakeBrock@lemmy.zip 4 points 9 months ago (4 children)

New Mexico hatch Green chilies on everything.

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[–] saltesc@lemmy.world 4 points 9 months ago (3 children)

I do a chicken pizza using tzatziki as the base sauce instead of tomato. Initially I was going to have it on top, but decided to go nuts. With the other Mediterranean ingredients on it, goes deliciously.

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[–] cambionn@feddit.nl 4 points 9 months ago

Wijko satΓ© sauce. It goes with almost anything. I'll have no shame in it. My Asian partner does.

[–] ShadowCatEXE@lemmy.world 4 points 9 months ago (1 children)

This one’s a bit of a preference and not much an ingredient, but a topping. I tend to put molasses on pancakes over syrup or honey. I still occasionally use maple syrup or honey, but I love the bitterness of molasses.

[–] Asafum@feddit.nl 3 points 9 months ago (3 children)

On the topic of syrup, I put maple syrup in coffee instead of just sugar! The "earthiness" of the maple syrup goes really well with coffee.

(I do it with cold brew so I honestly don't know how it is with hot coffee.)

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[–] multicolorKnight@lemmy.world 4 points 9 months ago (1 children)

Dry sherry in tomato sauce, soups, or anything with beef in it.

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[–] MentalEdge@sopuli.xyz 4 points 9 months ago (1 children)

It's not that wild, but I absolutely LOVE blue cheese in a burger.

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[–] dumples@midwest.social 4 points 9 months ago (3 children)

Soy sauce makes everything better. If there is some kind of sauce or broth just add a little bit. The extra salt and umami flavor elevate everything. Doesn't matter the cuisine. It goes great in burgers

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[–] Pantherina@feddit.de 4 points 9 months ago (7 children)
  • Soy sauce
  • flax seed oil in tomato sauce
  • lime juice
  • yeast extract

Vegans know how to cook haha

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Pumpkin pie. Add cardamom.

[–] natecox@programming.dev 3 points 9 months ago

Worcestershire sauce in tuna. It is delicious.

[–] scytale@lemm.ee 3 points 9 months ago (3 children)

Other than MSG - garlic powder, lemon pepper, paprika, and gochugaru. Almost everything I cook has those 4 put in, with only the lemon pepper reduced if citrus is not part of the dish.

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[–] feedum_sneedson@lemmy.world 3 points 9 months ago

Balance acidity, that's pretty much how to make every sauce delicious. Per OP's suggestion, that free glutamate punch also helps.

[–] FellowEnt@sh.itjust.works 3 points 9 months ago (3 children)

Recently discovered the wonders of yeasty flakes, never thought to put it in sauces (only sprinkles) so I will give this a go, thanks!

My ultimate sprinkly pasta topping is a mixture of grated cheese, crushed Salted crisps, yeast flakes, fresh basil, hot sauce, and Japanese shichimi.

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[–] d00phy@lemmy.world 3 points 9 months ago

When I make quesadillas, I put a thin layer of this really good chipotle sauce on the tortilla before I start adding the ingredients. Plus, butter for browning the tortilla always trumps cooking spray. Finally, when browning the meat, there’s a sweet and spicy sauce I’ll put in the pan along with some honey to finish browning the meat. Adds a layer of sticky goodness.

[–] unlucky@lemmy.world 3 points 9 months ago* (last edited 9 months ago) (4 children)

I don't know about "better", but I've been experimenting with adding bitter chocolate to my indian curries. The thinking being, some masalas are a bit like mole if you squint (yes, I know most moles don't actually contain chocolate). Balancing out the bittersweetness has been challenging, especially given that the tomatoes I can get around here are already quite sweet. It also affects how much lemon juice or amchoor is needed. I'm not quite convinced yet that it's a good idea lol.

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