Tell me about that one ingredient, that when discovered, it opened your mind to a whole new world of flavor possibilities!
For me, the first to come to mind is Worcestershire sauce. I’m talking about way back in my youth. It was my first introduction to what we now call umami. When I noticed my mom put it in her meatloaf I began experimenting. At the time I was just blown away by how much it changed things. I even used to put it in my Top Ramen I was so obsessed lol. More recently, dukkah. Trader Joe’s is correct when they say to take bread, dip it in olive oil, and then dukkah. So tasty!!
What about you?
Also if you don’t have anchovies, you can punch up a sauce in much the same way with fish sauce. Its probably not identical to using actual anchovies but it’s much easier to keep in a pantry.
I mean I guess a bottle of fish sauce is technically easier to store than a jar of oil and fish but imo that’s a little silly
Also kinda different flavour profiles
Colatura di Alicci is anchovy sauce. Garum is also anchovy-based for the existing commervial versions.