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?

Smoked sea salt
Horseradish
Mushroom ketchup
Chopped dried apricots
Any number of random herbs & spices

This is Asian food, rather than irish stews?

Tamarind paste covers a multitude of sins. A pinch of Amchoor (dried mango -think it is cheap from Amazon if you can't find it locally) will also add an element of bitterness.

Another vote for Maggi Liquid Seasoning.

And also Liquid Smoke 👌

An old Irish relative of mine used to make incredible mash. Apparently the trick is butter, salt, and an egg yolk. I've never been able to pull it off.

Put some mayo out of desperation in mine the other day and BINGO! That's it!!!!

Wine

Depends on the dish
Marmite, tajin, white pepper. Not all at once

Mushroom ketchup.

Usually acid of some kind, eg lemon, lime or balsamic vinegar.

Maggi
Swiss bouillon stock powder
Mustard (I'd have gone for wholegrain mustard with your sausages and leeks)

Teeny tiny bit of anchovy paste/Gentleman's relish.

Delia Smith Xmas chutney, goes with everything 😋

Marmite!

Learned to cook in France, the rule was generally 'more butter, more cream or more booze'... 😄

But I agree with balsamic, or a squeeze of lemon in most things, or a grate of nutmeg. And a couple of squares of dark chocolate in chili.

Oyster sauce 🤫

Marmite
Bistro granules
Salt.
Quite partial to Old Bay and Aromat

Waitrose Lebanese Spice Mix. I appreciate that probably sounds pretentious, but it's relatively inexpensive and elevates most things.

Splash of balsamic vinegar in a red meat ragu or stew. Worstershire sauce in almost anything or smoked paprika (not a sauce)

My brain misread a previous tip as Aramis and Old Spice! (Instead of Aromas and Old Bay).

Following!

Agree with lemon juice, stock cube, miso.

MSG.

Heinz tomato ketchup (not the low sugar, low salt version) added to bolognese sauce.

@DollopOfFun I agree with that

I put a good dollop of bovril into minced beef sauces like spag bol or lasagne.

I make Jack Monroe's brie and bacon risotto but I put in cheddar instead of brie and leeks instead of onions.

Well yes. A bit of butter will always make things glide. There's also the milk in the bolognaise sauce thing that I've heard of but never actually done.

Soy sauce in anything like spag bol. Adds umami