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 always put nutmeg in bechamel. For sausage casseroles, try the Guinness Sausage Casserole mix.

Henderson's or Marmite, usually.

A variant on the mushroom ketchup idea, but I prefer powdered mushroom - a heaped teaspoon in many a savoury dish just takes it up a level.
Good that it is extra vit d for this time of year.

Teriyaki… so easy to make or I think you can buy it in a bottle?

Depending on the cuisine, Worcester sauce, a little fish sauce. And lemon juice perks up certain dishes no end.

I love you dearly but I would have to make you surrender your nutmeg at the door if you ever came to stay with me. Nutmeg, in taken in large amounts is a terrible hallocinogenic drug and and taking it in béchamel sauce is just the thin end of the wedge.

Our cheese sauce and quiches are flavoured with mustard in this house and you are welcome to stay in the spare room until the urge goes away.

You're already suggesting Guinness in my sausage casserole. Where will it all end!

This is a joke, obviously.

@KnopkaPixie 'Nutmeg, in taken in large amounts is a terrible hallocinogenic drug...'

Well, that might explain a lot. But now I've started I guess I'll have to carry on grating it in when I make moussaka, lasagne, etc. I don't want to go cold turkey, which is a different thing entirely.

'I love you dearly' Unhand me, madam, I hardly know you!

Cheese, garlic, lemon juice.

I do that. It does make the meat have a lovely silky quality.

A good tablespoon of Philadelphia in home made pasta tomato sauce.

@TreeAttack does miso last after it's opened? The health food shop always says 6 weeks.

Idk about commercial stuff as I assume maybe it’s got some non trad ingredients that means it might got off or not as much salt? But if it hasn’t got mould I’d eat it, I have some that are over 2 years, the flavour improves with age

Thank you @TreeAttack

I find that a lump of salted butter does wonders for most things!

Knorr chicken powder.

I would thoroughly recommend trying a white wine/milk bolognese - is, imho, so much better. (Btw, I have no particular recipe...I just google and use one that comes up).

Another miso fan esp with green leafy veg.
Hendos forever.
A spray truffle oil I got in lidl when it was good. Squirt over chips. Mwah.
A square of 70% choc in chilli.
Squirt of mayo in guacamole-as told to.me by ds Mexican ex.