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A small splash of amaretto in macaroni and cheese. Only about a cap full, or one teaspoon, gives it an amazing sweet and salty flavour.
I discovered this incredible recipe one night when I was preparing some mac-n-cheese only to discover I was completely out of milk, and had to substitute the next best liquid I had on hand.
Okay, that is definitely out there! I'll try to remember that next time we have amaretto and are making mac n cheese!
Soy sauce makes everything better. If there is some kind of sauce or broth just add a little bit. The extra salt and umami flavor elevate everything. Doesn't matter the cuisine. It goes great in burgers
I do a chicken pizza using tzatziki as the base sauce instead of tomato. Initially I was going to have it on top, but decided to go nuts. With the other Mediterranean ingredients on it, goes deliciously.
Wijko satΓ© sauce. It goes with almost anything. I'll have no shame in it. My Asian partner does.
This oneβs a bit of a preference and not much an ingredient, but a topping. I tend to put molasses on pancakes over syrup or honey. I still occasionally use maple syrup or honey, but I love the bitterness of molasses.
On the topic of syrup, I put maple syrup in coffee instead of just sugar! The "earthiness" of the maple syrup goes really well with coffee.
(I do it with cold brew so I honestly don't know how it is with hot coffee.)
Vegans know how to cook haha
Bog standard "all purpose seasoning" in mac n cheese. Just elevates the whole thing.
Balance acidity, that's pretty much how to make every sauce delicious. Per OP's suggestion, that free glutamate punch also helps.
Other than MSG - garlic powder, lemon pepper, paprika, and gochugaru. Almost everything I cook has those 4 put in, with only the lemon pepper reduced if citrus is not part of the dish.
Worcestershire sauce in tuna. It is delicious.
Recently discovered the wonders of yeasty flakes, never thought to put it in sauces (only sprinkles) so I will give this a go, thanks!
My ultimate sprinkly pasta topping is a mixture of grated cheese, crushed Salted crisps, yeast flakes, fresh basil, hot sauce, and Japanese shichimi.
Pumpkin pie. Add cardamom.
When I make quesadillas, I put a thin layer of this really good chipotle sauce on the tortilla before I start adding the ingredients. Plus, butter for browning the tortilla always trumps cooking spray. Finally, when browning the meat, thereβs a sweet and spicy sauce Iβll put in the pan along with some honey to finish browning the meat. Adds a layer of sticky goodness.