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.
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Dry yellow mustard powder in mac and cheese. Not the fiery English or Chinese stuff, just boring American yellow mustard.
I use about 2 teaspoons of dijon, and then also something spicy, like Cayanne Pepper.
Nah man, Coleman’s is the one and only.