What's your secret sauce? When something you're cooking lacks a certain je ne sais quoi?

[KnopkaPixie]

That secret ingredient that whacks up the taste-o-meter. Even if it's really unhealthy and bad, like Knorr Aromat which is pure MSG or doing the old Chinese takeaway baking soda technique to 'velvet' meat.

They'll never know.

In other circles it's known as "Elevating the dish."

What's your cheat's guide to instant flavour?

I perk up quite a lot of fish /meat / veg dishes with a Chinese 5 spice, honey and soy sauce combo

stock cubes, always think they’re under rated

is there a particular recipe you had in mind op?

...and this is why open plan kitchen/living areas are such a terrible idea. The cook requires an element of privacy in which to summon forth the magic.

Miso in anything savoury.
Asafoetida in curries
Vanilla in sweet things, just a hint.

I sprinkle this spice mix on way more than just avocados

www.justspices.co.uk/avocado-topping.html?srsltid=AfmBOoog2EjVOsshQlNtxCir8E58fKqqLm5JxNL0t3pJUpWoq3XnI_QS

Mushroom ketchup in bolognese, cottage pie...
Vanilla essence when whipping double cream for pudding / cake - just a wee splash

No not really. I'm a bit of a freestyler but I made sausage casserole yesterday which did require a bit of help. The sausages just weren't pulling their weight and were relying on the shallots, leeks and mushrooms to do the heavy lifting.

Maggi sauce - savoury umami flavour

Lemon juice or mustard.

I’ve realised that tossing pomegranate over the plate elevates any meal! I put a little bit on lamb kebabs, a butternut squash, rocket and feta thing I make etc… but I’ve realised it will work with anything. You can’t really taste it, but the juicy crunch makes everything better.
I’m planning to toss a load over the roast root veg in my cristmas dinner! Looks lovely and festive too.

Mustard in a cheese sauce definitely ramps up the cheesiness. I can't be doing with that French thing of putting nutmeg in béchamel or mornay sauces/quiche Lorraine. It's just confusing.

Marmite - especially in Bolognaise sauce.

You beat me to it. Brilliant for gravy as well.

Depending on dish: ketchup
Sweet chili sauce
Honey mustard.

have not RTFT

It would have to be Henderson's Relish. Don't mention that other stuff. This is better. And vegan.

History - Henderson's Henderson's

I buy these little pots of sea sat and black pepper from Sainsburys, they also do a garlic salt one.
Always make things taste good

Henderson's as it's gluten free and tasty saltiness
I feel I need mango powder now too

Coriander

Aromat

Paprika and onion spice

Sriracha,especially with chicken.amazing

I once lit mayo in mashed potato on a recommendation on MN.

DH threatened to divorce me if I do it again

The bay leaf.

Balsamic vinegar - most red meat or tomato based sauces taste better with it

Fennel seeds work brilliantly in a sausage casserole- just done add too much - 1/2 teaspoon.

M&S roast pepper paste.

I use it in so much!

If we're not talking 'natural', but just a naughty hack - Aromat or Old Bay.