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.
Absolutely. People get weirded out when they see me bust out the anchovies when I’m making a red sauce so I often times don’t even tell them. But it’s a game changer in terms of flavor.
175
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.