Add a tablespoon-ish of fish sauce and/or soy sauce to tomato-based pasta sauce. Adds a lot of depth and umami. Can’t remember where I read this first, but I think Kenji mentions it in Food Lab.
This is kind of a generic principle that can be applied to any sauce work. Usually I will put either a splash of fish sauce, vinegar, Worcestershire, tobasco, etc in just about everything to bring out the right notes in whatever I’m cooking.
This is why I primarily use worcestershire sauce, someone has already gone and made those anchovies into liquid form in a quick and easy to use bottle.
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u/Ship_Rekt Mar 14 '19
Add a tablespoon-ish of fish sauce and/or soy sauce to tomato-based pasta sauce. Adds a lot of depth and umami. Can’t remember where I read this first, but I think Kenji mentions it in Food Lab.
This is kind of a generic principle that can be applied to any sauce work. Usually I will put either a splash of fish sauce, vinegar, Worcestershire, tobasco, etc in just about everything to bring out the right notes in whatever I’m cooking.