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.

  • slowwooderrunsdeep@lemmy.world
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    8 months ago

    This is an American problem, but I discovered Amish butter a while back and haven’t looked back.

    It has a slightly higher fat content closer to European butter (85% vs 80% for the regular store stuff), so everything you make tastes better. Eggs, cookies, steak, potatoes- it improves them all. I can get it fairly easy from a local co-op and it’s the same price as regular butter, but that depends on where you are in the country.