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 yellow mustard powder in mac and cheese. Not the fiery English or Chinese stuff, just boring American yellow mustard.
I just add a bit of bottled mustard, about half a teaspoon to a box of mac I find to be good, too much more and you start to taste the mustard distinctly.
Adding a bunch of black pepper to it also does good things in my opinion
Nah man, Coleman’s is the one and only.
I use about 2 teaspoons of dijon, and then also something spicy, like Cayanne Pepper.