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?

A splash of Hendersons improves most dishes In my opinion ( possibly not ice cream )

With all my fellow hendos lovers!

Henderson's is the one

Crispy chilli oil.

Nooch, soy sauce, miso, lemon/lime juice, veg stock cubes, pomegranate molasses, marmite or balsamic. These are the ones I use most often to brighten up a sauce or add more umami.

Depends on what you’re cooking surely?

Lime juice
lemon zest
sherry vinegar
balsamic glaze
Amchoor
cocoa powder (unsweetened)
concentrated rehydrated mushroom juice
cheese
cream
buttet
fresh herbs
pepitas
parmesan
soy sauce
miso

And so forth!

Zaatar and fresh garlic in everything! When in doubt, zaatar will sort you out. I keep a silo of Palestinian zaatar in the cupboard. Also lot of freshly squeezed lemon juice gives dishes what they’re missing (i.e. lentil soup made with cumin, garlic, and fresh coriander- fresh lemon juice stirred in at the end is just beautiful).

I add a teaspoon of marmite to my gravies and chilli con carne- also great in hot pot and stews

Swiss Vegetable Bouillon Stock Powder
It really adds a bit of flavour to a bland source but as it’s concentrated you don’t need much.

Balsamic vinegar for a sweet kick
Soy sauce for an umami kick
Sriracha for a spicy kick

So happy to see so many Hendo's fans on here!

I’ve just sat down from a grumpy “why am I cooking, there are four adults in this household and I’ve had a big day at work” sausage casserole.
I added approx a teaspoon of parsley, slightly less of coriander, shake of paprika, squeeze of tomato purée, teaspoon tip of marmite after I’d cooked down the onions and garlic. It was delicious.

If it’s a soup or a stew or a gravy, I always use Vegan bouillon
fantastic

Smoked paprika
Balsamic vinegar
Tamari
Worcestershire Sauce
Lemon juice
Sometimes Marmite

A swirl of double cream added to a tomato based dish takes away the tartness and elevates it I think.
I add a tin of pitted prunes and a couple of cooking apples to my sausage casseroles... makes a nice gravy when it's cooked down.

HP sauce.

Just discovering mushroom ketchup.used for the first time today in a cottage pie and was impressed!

Lao gan ma Crispy chill oil.
Crispy Crab sprinkles ( spicy garlicky crab) sold in one place in HK.
There used to be several varieties of this years ago like Typhoon shelter crab etc.

HP sauce
Balsamic vinegar
Harrissa paste

Anchovies.

Every single (savoury) time.

Yep marmite every time 👍

@BrunchBarBandit beat me to harissa! Couldn't believe it hadn't already been recommended. I prefer the dry mix.

Dijon mustard is very good in cheesy things and omelette.

Boursin can come in handy.

@KnopkaPixie have you seen 'Salt Fat Acid Heat' food documentary series on Netflix? I recommend it!

I have a staple 4 go-to dish elevators that help get the food cross my personal finishing line. Which one to use depends on the taste test obvs:

• miso (or soy sauce - these count as one in my head)
• fresh lemon juice
• soft brown sugar
• proper butter

Years of cooking & it's always one of these 4 that saves the day. Other things can also work but my 4 basic principals of are salty/umami, zingy/acidic, sweet/caramel (like when you caramelise onions but cheating) and creamy/fatty/silky.

Thankyou but I don't have Netflix. I am Country Mouse. I might see it someday. x