Mine probably isn’t that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.
Mine probably isn’t that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.
Dry sherry in tomato sauce, soups, or anything with beef in it.
Sherry is good stuff. I use a lot of port in savory dishes too.