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?

Parmesan rind & milk in bolognese
Bay leaves - anything tomatoey or gravy based
Aromat & vegeta seasoning
Worcester sauce
Lots of real butter, add to the end of any sauces, makes it more shiny
Enough S&P - I love Maldon flakes & freshly ground black pepper
Harissa for chicken
Dijon mustard - again I put this in everything
The quality of eggs really elevate anything egg based, I love Burford Browns but any golden yolks are good 👍🏻
Lots and lots of garlic, if the recipe says 2 cloves I would use at least 6

Depending on the dish....
Anchovy paste
Lemon juice
Mushroom ketchup
Red wine vinegar
Pesto

Boullion stock powder. A teaspoon makes all soups / stocks / stews yummy.

Also - good quality olive oil such as Fillipo Berio

For anything tomato based I love the Mutti brand

More of a cooking one but making sure to fry tomato purée off for a few minutes
Also frying off any spices in oil!

I hope I'm not teaching you to suck eggs

www.abelandcole.co.uk/macadamia-white-nettle oh and when catering for a vegan friend I discovered this baby.

Absolutely delicious, if pricey! Massively elevated DH's awful attempt at vegan Yorkshire pudding.

Can you tell me how to make miso, please?

Miso or soy sauce.

Lemon or lime juice.

Hendo's. It's the best thing for so many dishes.

Pomegranate molasses - tanin-ey, a bit sweet
More salt
Onion powder

Of course not! You're not teaching me to suck eggs! Although I wouldn't want to suck an egg. Do I have to suck an egg's insides out through a hole for Easter or somesuch or do I put the whole egg in my mouth and suck on it just for fun?

Do I have to have grandchildren? It's a minefield.

For italian dishes, a teaspoon or two of La Bomba Hot Antipasto adds a kick. Several brands make it.

a dash of dry sherry

No, I've never tried the milk! Too scared to ruin a bolognaise with the shock of novelty... what if you hated it and had to throw the whole pan out... but then, I make a really studenty one with shrooms, toms, garlic and herbs, no mirepoix... tom k...

Just thought of another one! When I sauté mushrooms, I always add a slosh of soy sauce or tamarind for umami...

I read something by a famous chef - can't remember who it was - who said the secret of great sauce was 'monter au beurre' and it has stayed with me (unlike anything else from his book).

Kashmiri basaar spice mix, half a teaspoon improves every dish!

Always add a few dashes of pomegranate molasses if I'm making a reduction for lamb... 😋

Liquid Maggi seasoning.

Basically cooked soy beans, koji and salt, and weight it down in a dark place the longer the better. I have big miso plastic buckets with a weight in them from Amazon.jp but any food grade container and weight will do. Once everything’s mixed in assembled in the pot i put lots of salt and then cling film on before the weight and whenever you open it, mix in the liquid that will have accumulated, scrap down the sides and clean with a little vodka and resalt the edges to prevent mould and basically just wait several months (or longer!)

ratio wise, you’d be best finding a recipe you think looks good as I just eyeball everything and make a huge batch! But this one looks good to begin with www.justonecookbook.com/how-to-make-miso/

Branston pickle in any tomato based dish, pasta sauce, bolognaise etc. anything with that sweet/sour thing works, cranberry sauce, redcurrent jelly, ketchup.

Garlic. Any savory dish will benefit from more.

Chilli sauce and mayo to most stir-fry/rice dishes, bibimbap, egg fried rice etc.

My general rule is if something doesn't taste good. Season first, then add fat (unless is already greasy then add sweet/sour). Both will enhance flavour. Cream or cream cheese in soup. Olive oil on salad. I often use bacon and/or cheese because they both introduce fat, salt and flavour.

@KnopkaPixie

If it's for Easter, I think the proper technique involves hollowing it out, decorating it, then not putting it in your mouth. Unless of course you are an Easter enthusiast, how avant garde.

As for the grandchildren, I would say those are optional

Mushroom paste/stock- especially for beefy or sausage pasta, it gives it some depth.

Chicken stock cubes goes in with everything.

Any jelly - mint, redcurrant etc

Frank's red hot sauce

Henderson's relish.

A twist of lemon peel when cooking a lot of savoury things

Deffo milk in a mince ragu! I bagged up several meals worth for the freezer this weekend.

I'm boring, I just add cheese.